1. Preheat your oven to 375 F (190 C). Carefully slice off the tops of the bell peppers and remove the seeds and membranes. Using a small, sharp paring knife, carefully carve jack-o’-lantern faces into one side of each bell pepper. Place the carved peppers upright in a baking dish.

2. Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until it’s no longer pink. Drain off any excess fat. Add the chopped onion and minced garlic to the skillet and cook until the onion softens, about 3-5 minutes.

3. Stir in the diced tomatoes (undrained), tomato sauce, cooked rice, Italian seasoning, salt, and black pepper into the skillet with the meat mixture. Bring the mixture to a simmer, then reduce the heat and let it cook for about 5 minutes, allowing the flavors to meld.

4. Remove the skillet from the heat and stir in 1/2 cup of shredded cheddar cheese until it’s well combined and melted into the filling.

5. Carefully spoon the prepared filling into each carved bell pepper, mounding it slightly at the top.

6. Place the baking dish with the stuffed peppers into the preheated oven. Bake for 25-30 minutes, or until the peppers are tender-crisp and the filling is heated through and bubbly. During the last 5 minutes of baking, you can sprinkle a little extra shredded cheddar cheese on top of each pepper for a golden, melted finish.

7. Carefully remove the baking dish from the oven. Let the peppers cool for a few minutes before serving.