Stuffed Peppers with Beef, Rice, Spinach and Cheese

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4 long, mild to medium chile peppers, such as moderate heat poblano or mild Italian cubanelle

1 tablespoon extra-virgin olive oil, plus some for drizzling

1 clove garlic, cracked

10 ounces triple washed spinach, stems removed and coarsely chopped

Salt and pepper

1/2 cup beef broth or chicken broth

3 cups leftover Spanish style beef and rice

1 cup tomato sauce

2 cups shredded Monterey Jack, smoked cheddar or pepper jack cheese