Preheat your oven to 375°F (190°C). Carefully cut the tops off each bell pepper and scoop out the seeds and membranes with a spoon to create a hollowed-out pumpkin shape.
Place the hollowed peppers upside down on a paper towel to drain excess moisture while you prepare the filling.
Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes, filling your kitchen with a sweet aroma.
Add the minced garlic and diced vegetables to the skillet, cooking for another 2-3 minutes until fragrant and slightly softened.
Mix in the cooked rice, season with salt, pepper, and paprika, then stir well to combine all the flavors and ingredients evenly.
Fold in the shredded cheese, reserving a bit for topping later, until the mixture looks creamy and cohesive.
Spoon the filling into each hollowed-out pepper, pressing gently to fill completely and create a rounded top resembling a pumpkin face.
Arrange the stuffed peppers upright in a baking dish, then sprinkle the remaining cheese on top for a cheesy crust.
Cover the dish loosely with aluminum foil to prevent burning and bake in the preheated oven for about 35-40 minutes, until the peppers are tender and the cheese is bubbly and golden around the edges.
Remove the foil and broil for an additional 2-3 minutes if you want a crisp, bubbly cheese topping—keep a close eye to avoid burning.
Take the peppers out of the oven, let them rest for a few minutes, then serve warm, admiring their festive pumpkin-like appearance with melted cheese oozing out.
