Preheat your oven to 375°F (190°C). Slice off the tops of the peppers and remove seeds and membranes carefully, creating hollow cavities.
Slice the removed tops into small circles or strips to use as the pumpkin's face features later.
Heat olive oil in a skillet over medium heat. Add diced onion and cook until translucent and fragrant, about 3-4 minutes.
Stir in minced garlic and cook for another 30 seconds until fragrant. Remove from heat and let cool slightly.
In a mixing bowl, combine cooked rice, sautéed onion and garlic, shredded cheese, paprika, salt, and pepper. Mix until well combined.
Fill each hollowed-out pepper with the savory rice and cheese mixture, pressing lightly to pack it in.
Place the stuffed peppers on a baking sheet and arrange the carved faces on top using the pepper slices or bits to create eyes and a mouth.
Bake in the preheated oven for about 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden around the edges.
Remove from oven and sprinkle extra cheese on top, then bake for an additional 2-3 minutes if desired for a crispy, bubbly finish.
Allow the peppers to cool slightly before serving. They should be tender with a slightly crisp, roasted skin and a warm, savory filling inside.
