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Combine spinach puree with grated cheese, salt and pepper in a bowl. Add in slightly beaten egg yolks. Fold in beaten egg whites into spinach. Transfer mixture into an 9 inch (18 cm) tart or pie pan. Season with salt and pepper. Bake in preheated moderate oven to 400°F (200°C) until edges start to brown and soufflé is set, approximately 18 minutes. Must be served immediately.
Roasted Pepper Sauce:
Blend or process half of the peppers with the stock or bouillon and the balsamic vinegar until mixture is soft . Chop remaining peppers and add with the onions. Pulse blender or processor 2 times. Transfer to a small pan and heat mixture. Season with salt and pepper.
Serve roasted red pepper sauce in a sauceboat.
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