Remove the tops off the peppers with a knife, clean out the seeds and membranes.
In a saucepan on medium high heat, saute the mushrooms in 3 Tablespoons of olive oil for 3 minutes, then remove to mixing bowl.
Heat oven to 450°F.
Add 2 Tablespoons of olive oil to saucepan, then saute cumin for 1 minute over medium high heat. Add onion and saute for 2 minutes, then add garlic and saute for 1 minute, adding more olive oil as required. Remove to mixing bowl.
Saute the spinach for 2 minutes, then remove to mixing bowl.
Brush outside of peppers with olive oil and place with tops down in baking pan lined with parchment paper. Bake for 20 minutes. Remove from oven, then turn oven down to 375°F.
Add quinoa, feta cheese and chickpeas to mixing bowl and combine with mushrooms, onions, garlic and spinach.
Place peppers in a baking dish lined with parchment paper and stuff peppers with quinoa, feta cheese, chickpeas, mushrooms, onions, garlic and spinach mixture. Bake for 15-17 minutes and serve.