Preheat your oven to 400°F (200°C). Using a sharp knife, carefully cut the tops off each bell pepper and scoop out the seeds and membranes, creating a hollow cavity that resembles a pumpkin.
In a mixing bowl, combine the cooked rice, shredded cheese, chopped onion, minced garlic, paprika, and a pinch of salt and pepper. Mix everything well so the flavors meld together.
Drizzle olive oil over the hollowed-out peppers and gently brush the insides to keep them moist during roasting. Spoon the filling into each pepper, pressing down lightly to pack it in firmly.
Place the filled peppers on a baking sheet lined with parchment paper, ensuring they sit upright. Top each pepper with a small piece of the cut-off lid, like a pumpkin's stem or top.
Bake the peppers in the preheated oven for about 25-30 minutes, until they are tender and the cheese is melted and bubbly, with some golden browning on top. The peppers' skin should start to wrinkle slightly, indicating doneness.
Remove the peppers from the oven and let them rest for a few minutes. This allows the filling to settle and makes handling easier.
Serve the stuffed Jack-o'-Lantern peppers hot, with your favorite sides. The vibrant orange color makes them a fun and festive addition to any Halloween table.
