Full of flavor and color, these stuffed peppers are a satisfying meatless meal!
Preheat oven to 375F.
In a large bowl, mix together the rice, drained garbanzo beans and diced tomatoes, feta, olives, chopped spinach, and pine nuts.
Crush and mince garlic; add to the rice mixture. Add lemon juice, olive oil, dried oregano, and red pepper flakes. Taste, then add salt and pepper to season to your liking.
Wash and dry all six bell peppers. Cut off the tops and remove the pith and seeds.
Stand up all six peppers in a baking dish. If they are wobbly, slice off a small piece of the bottom of the pepper to get it to stand up. Fill each pepper with the rice mixture to the top.
Cover the peppers with foil and bake for 40 minutes, until peppers are mostly soft.
Turn up the oven to 425F. Remove foil and top peppers with shredded cheese. Bake for another 10-15 minutes until cheese is melted and bubbly.