1. Preheat oven to 400F. Line a baking dish with foil. 2. Cut off the top of each pepper, and remove the seeds. 3. Place peppers into the dish, and bake for about 15 minutes. 4. Meanwhile, defrost the spinach. Squeeze the moisture out of the spinach. 5. Remove peppers from oven and stuff the bottoms evenly with the defrosted spinach. 6. Crack an egg into the top ½ of each pepper. 7. Bake for about 15-20 minutes or until the egg whites are set and not transparent. This recipe makes approximately 2 serving. This equates to each stuffed pepper having 1 ounce of protein and a 2 serving of vegetable on IHC plan.