Finely chop the bell peppers and onion. In a large skillet over medium heat, add olive oil and sauté the vegetables for about 5 minutes until tender and onion is translucent.

Mince the garlic, add to the skillet, and cook for an additional minute. Then, add the fresh spinach and stir for 2-3 minutes until wilted.

Bring the vegetable broth to a boil in a separate pot over high heat. Reduce heat to medium-low to keep simmering.

Gradually add the grits to the boiling vegetable broth, whisking constantly to avoid lumps. Cook for 2-3 minutes until smooth.

Let the grits simmer over low heat, stirring occasionally, for about 5-10 minutes, or until thickened to desired consistency.

Once grits are cooked, fold in the sautéed vegetables and cheddar cheese. Stir until cheese melts and everything is combined.

Taste and season with salt and black pepper to liking. Serve warm in bowls with optional toppings.