Place the basmati rice in a saucepan, cover with water and bring to the boil, then turn the heat down, simmer for 10 mins until cooked and drain. Drizzle some Fino Olive Oil over the base of a second saucepan, add the spinach and saute over a gentle heat. Once the spinach is wilted, combine it with the rice, then add two heaped teaspoons of chorizo jam. Mix together and season. Slice the tops off the peppers and remove the core and seeds. Stand the hollow peppers upright in a baking dish and fill with the rice and chorizo mixture. Top with the lids and place in a preheated oven at 180C for 20 mins to allow the peppers to cook. If you are feeding a hungry person I would suggest they might appreciate 2 peppers!