Cut bell pepper in half.  Slice small slice off the bottom so it will stand up right.  Place in a  pan with a small amount of water and steam over medium heat until the pepper is tender.  Set aside on a serving plate.   Sauté 1 cup spinach in a small amount of oil until wilted, add eggs and cheese.  Cook until eggs are barely set with a creamy texture (do not over cook) and season with salt and freshly ground black pepper.   Spoon the egg mixture into the pepper and serve immediately.