Preheat your oven to 375°F (190°C). Use a sharp paring knife to carefully carve spooky faces into each bell pepper, turning them into mini jack-o'-lanterns. Set aside.
Heat olive oil in a sauté pan over medium heat. Add minced garlic and diced vegetables, cooking until softened and fragrant, about 3-4 minutes. This creates a flavorful base for the filling.
Add ground meat to the pan, breaking it apart with a spoon. Cook until browned and cooked through, about 5-6 minutes. Season with salt and pepper to taste as it cooks.
Stir in cooked rice and tomato sauce, mixing well to combine all the flavors and ingredients evenly. Cook for another 2 minutes to meld everything together.
Spoon the filling mixture into each carved pepper, pressing gently to pack it in without overflowing. Top each stuffed pepper with shredded cheese, covering the filling generously.
Arrange the stuffed peppers upright in a baking dish. Cover the dish with foil if desired to prevent excessive browning, then bake in the preheated oven for 25-30 minutes, until the peppers are tender and the cheese is melted and bubbly.
Remove the dish from the oven and let cool slightly. The carved faces may be glowing under the cheese, ready to amuse and delight at your festive table.
