Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper. Carefully cut the tops off each mini orange bell pepper and scoop out the seeds and membranes to create hollow mini pumpkin shapes.
Using a small paring knife, carve tiny jack-o'-lantern faces into each hollowed-out pepper, creating eyes, a nose, and a mouth with simple shapes for a fun Halloween look.
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds, releasing a lovely aroma. Then, stir in the cooked rice, herbs, salt, and pepper, mixing until heated through and well seasoned.
4 pieces orange bell peppers
Optional: fold in cooked diced chicken or beans for extra protein and filling. Mix until evenly combined, then remove from heat.
4 pieces orange bell peppers
Spoon the filling into each carved mini pepper, pressing gently to fill the cavity without overflowing. Place the stuffed peppers on the prepared baking sheet.
Arrange the carved tops back onto each pepper as little lids, or leave them off for a more open face.
Bake in the preheated oven until the peppers are tender and lightly caramelized around the edges, about 25–30 minutes. The aroma of roasted peppers and herbs will fill your kitchen.
Remove from the oven and let cool slightly before serving. The peppers will be vibrant, slightly soft, and showcase their carved faces with a warm, savory filling inside.
