Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to keep things tidy.
Carefully cut the tops off each bell pepper and scoop out the seeds and membranes with a spoon. Set aside the tops for later use if desired for decoration.
Using a small knife, carve face patterns into each pepper to resemble mini Jack-o'-Lanterns. Be gentle to avoid cracking the peppers.
Mix the shredded cheese, cooked rice (if using), cooked ground meat, spices, and salt and pepper in a bowl until well combined. This filling will be hearty and cheesy.
Fill each carved pepper generously with the cheesy mixture, pressing down slightly to pack the filling in.
Arrange the stuffed peppers on the prepared baking sheet, standing upright. Place the tops back on loosely if you want a cute lid.
Bake in the preheated oven for about 25-30 minutes, or until the peppers are tender and the cheese is bubbly and golden around the edges. Keep an eye to prevent over-browning.
Remove from the oven and let cool slightly. Optionally, garnish with additional cheese or parsley for a festive touch.
Serve these playful stuffed peppers warm, allowing the cheesy filling to melt with each bite.
