Over a low - medium heat, place stainless steal pan over it with about a tablespoon of EVOO.

Once pan is hot, place sweet peppers in the pan and place lid over it. Every 2 minutes, shake the pan around in a circular pattern to help the peppers around. Do this for about 10 minutes. Lift lid and add in 1/4 cup of water and place lid back on top. You will cook this for another 5 minutes and then take lid off. You want to create a seared appearance to the sweet peppers. Take off heat, and place peppers in a glass or stainless steel bowl to allow to cool.

In a large sauce pan over a medium heat, add 2 tablespoons of EVOO. Allow oil to heat, and then add in your garlic. Allow garlic to sizzle for a minute, and then add in your mushrooms. Add in salt and pepper. You will cook the mushrooms for approximately 10 minutes, or until reduced half in size.

Once mushrooms are cooked thoroughly, add in your baby spinach. Your spinach will cook very fast! With tongues, rotate out bottom cooked spinach to the top. You don't want your spinach over cooked.

Once done, drain the liquid out of your pan. When spinach cooks, it releases its water content. Allow your mixture to cool.

Pre-heat oven to 400 degrees.

Cut off the very tops of the sweet peppers, and pull out the small amount of seeds in it.

Add a piece of the mozzarella cheese, and then fill the rest with your spinach & mushroom mixture.

Place on a tray lined with parchment paper.

Once all peppers are filled, place in oven for 5 - 6 minutes. Just enough to heat thoroughly and melt the cheese a little bit.