1. Wash your orange bell peppers thoroughly. Carefully slice off the tops of the peppers, about 1/2 inch down, and set them aside. Scoop out and discard the seeds and any white membranes from inside the peppers.

2. Using a small, sharp paring knife, carefully carve simple jack-o-lantern faces into one side of each bell pepper. Think triangles for eyes and noses, and a jagged smile. This is the fun part where the peppers truly come to life!

3. In a large bowl, combine the ground beef, breadcrumbs, milk, chopped onion, egg, Worcestershire sauce, garlic powder, salt, and black pepper. Use your hands to gently mix until all ingredients are just combined. Be careful not to overmix, as this can make the meatloaf tough.

4. Evenly divide the meatloaf mixture among the four carved bell peppers. Gently press the mixture down to ensure the peppers are well-filled but not overly packed.

5. Pour about half of the can of tomato sauce into the bottom of a 9×13-inch baking dish. Place the filled bell peppers upright in the baking dish, nestled in the tomato sauce. Spoon the remaining tomato sauce over the tops of the meatloaf filling in each pepper.

6. Cover the baking dish loosely with aluminum foil. Bake in a preheated oven at 375 F (190 C) for 25 minutes.

7. Remove the foil. Sprinkle the shredded cheddar cheese evenly over the top of each stuffed pepper. Return the dish to the oven, uncovered, and bake for another 5-10 minutes, or until the cheese is melted and bubbly and the meat is cooked through (internal temperature of 160 F or 71 C).

8. Carefully remove the peppers from the oven. Let them rest for a few minutes before serving.