Preheat your oven to 375°F (190°C). Slice a small circular opening at the top of each bell pepper and carefully scoop out the seeds and membranes, creating a hollow space.
Use a paring knife to carve simple faces into the peppers, designing eyes, a nose, and a jagged mouth to resemble Jack-o'-Lanterns.
In a skillet, heat a tablespoon of olive oil over medium heat. Add diced onion and minced garlic, sautéing until fragrant and translucent, about 2-3 minutes.
Mix the cooked rice and shredded cheese into the sautéed vegetables, stirring until well combined. Season with salt and pepper to taste.
Stuff each carved pepper with the rice and cheese mixture, pressing down gently to fill completely.
Place the stuffed peppers on a baking sheet and brush the outside of each pepper with olive oil to help with roasting and browning.
Bake the peppers in the preheated oven for 35-40 minutes, until they are tender and the cheese is bubbly and golden.
Remove the peppers from the oven and let them cool slightly; they will be hot and crispy on the outside with melted cheese inside.
Serve these fun Jack-o'-Lantern peppers as a festive main dish, allowing everyone to tear into their cheesy, crispy, carved pumpkin.
