Stuffed Red Peppers with Spinach and Ricotta

A meatless variation on stuffed peppers, though it would easily accommodate meat.

4 red bell peppers
1 small container Ricotta cheese
Handful of Pine Nuts, toasted
1 Onion
Spinach
Parsley, chopped

Hollow the peppers and steam for 5-10 minutes (could also boil according to some references. I also wonder how it would work if I didn't do either).
Caramelize the onion
Chop the spinach and sautee so slightly wilted
Fold onion, parsley, spinach and pine nuts into the Ricotta
fill Peppers, bake 375 for 20 minutes (time and heat variable)

Served with link of italian sausage. Had two peppers left over, but not sure how well they'll store.

Note: it probably would have tasted a little more flavorful with some spice - some of the references I consulted mentioned nutmeg, so I should try that next time. Garlic would be a good addition as well. Any number of herbs would add something to this, too. And could use uncased italian sausage, browned, mixed in with cheese, and stuffed directly in the peppers