1
Saute onion, garlic and carrot in olive oil until tender. Add spinach and saute until wilted.
2
Cook the rice as directed and combine with the sautéed veggies, spices, about 1/2 cup tomato sauce, and red wine. Simmer together until the wine is reduced.
3
Meanwhile cut of the tops of the bell peppers, clean out the seeds, and parboil in a large pot of water for about 3 minutes to just slightly soften.
4
Layer the veggie-rice mixture in the peppers with Ricotta cheese. One layer veggies, one layer ricotta, repeat. End with rice mixture.
5
Spread a layer of tomato sauce in the bottom of a baking dish and place the peppers in it. Top each pepper with a tablespoon of sauce.
6
Bake the peppers in a 350 degree oven for 20 minutes, topped with shredded cheese and baked another 5 minutes.