Preheat your oven to 375°F (190°C). Slice off the tops of each bell pepper and carefully carve spooky faces with a small knife, removing the seeds and membranes. Place the carved peppers on a baking sheet lined with aluminum foil.
Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic, sautéing until fragrant and translucent, about 2-3 minutes. Stir in cooked ground meat to warm through and season with salt and pepper.
In a bowl, combine cooked rice, the cooked meat mixture, and shredded cheese. Mix well until ingredients are evenly distributed. This cheesy filling will provide a creamy, flavorful core for the peppers.
Spoon the filling into each carved pepper, pressing gently to pack the mixture in and fill the cavity to the top. Be careful not to overstuff.
Place the stuffed peppers on the prepared baking sheet and bake in the preheated oven for about 25-30 minutes, until the peppers are tender and slightly roasted around the edges. The cheese should be bubbling and golden at the top.
Remove the peppers from the oven and let them cool slightly. Serve warm, showcasing the melted cheese and spooky carved faces, ready to delight and amuse at your table.
