1 (10 oz.) pkg. chopped frozen spinach
6-8 green peppers
4 eggs
8 oz. (1 c.) dairy sour cream or plain yogurt
1/2 c. Parmesan & Romano cheese, mixed
1/3 c. seasoned bread crumbs
Oregano, about 1 tsp. to taste
Salt & pepper
1/3 c. olive oil

Cook spinach in a little water. Press out excess liquid. Add salt to taste. Cut peppers in half lengthwise and remove stem end and seeds. Combine beaten eggs with sour cream, cheese, bread crumbs, oregano and salt and pepper to taste.

Grease a shallow baking pan with a little oil (olive oil is best). Place peppers on this, fill the peppers with spinach and drizzle with oil.

Bake, uncovered at 375 degrees for 45 to 60 minutes until peppers are done. If desired, you may sprinkle the peppers with some Mozzarella or cheddar cheese 15 minutes before removing from oven. Or you may add sliced fresh or canned mushrooms to the pan 15 minutes before peppers are done. Stir the mushrooms to coat them with oil when you add them, and add salt and pepper to taste.