Farmers Market Bounty: Stuffed Mini Peppers w/ Spinach & Mushrooms

All this week, I've been infiltrating various farmers markets filming for a new show I'm doing and last night, I finally had a minute to take a breather and make some of the goodies I'd been buying all week (seems like I spent thousands).  I managed to create the most wonderful dish with these adorable mini bell peppers (I'd never really seen tiny bell peppers like these and I'm sure the farmer thought I was nuts when I took dozens of photos of them).  Here's the recipe I whipped up...now keep in mind, I am NOT a recipe type of girl.  Even when I have one, I stray from almost every single detail and always manage to come up with something that's just a tad to more to my liking.  I'm like a wild frenzy in the kitchen, not all peaceful chopping and jazz muzak like some folks.  So, this one had no recipe, just kick-ass ingredients...and you can't really go wrong with that. 
And, can I tell you that these baby bella mushrooms sauteed in ONLY butter were the best thing I've eaten all summer?  They are for sure my new addiction.

This was so easy to make.
1.  Make a bunch of white rice.  I used basmati rice (I love the smell of it).
2.  Chop off the tops of the peppers and clean out the insides...they are loaded with what seems like the same amount of seeds as their bigger sister.
3.  Clean a bunch of spinach and rip into pieces.
4.  Make a marinara.  I saute fresh garlic and diced onion in EV olive oil and then toss in some chopped tomatoes, letting them cook down.  Then I add cracked balck pepper, garlic salt and usually fresh basil, but this time I rocked out with some fresh thyme.
5.  When marinara is done, mix in the rice and stuff the peppers with the yummy mixture.
6.  Spread some of the marinara sauce on the bottom of a baking dish and layer with spinach leaves (not cooked).
7.  Top the spinach leaves with all of the baby peppers stuffed with rice and situate rest of rice mixture (if you have any left) around the edges of the pan.
8.  Bake at 400 for 45 minutes (at least)...those little peppers take a while to cook.
9.  When almost done, saute up the baby bellas (stemmed and cleaned with a paper towel) in just butter, salt and pepper.
10.  Pour the whole mushroom mix on top of the pepper dish and cook an additional 10 minutes.
11.  After about an hour your kitchen will smell like a farm fresh kitchen...mine still did this morning!