Preheat your oven to 375°F (190°C). Wash the bell peppers and cut off their tops with a paring knife, setting the lids aside. Carefully scoop out the seeds and membranes from inside the peppers, leaving a hollow shell for filling. Lightly brush the outside of each pepper with a little olive oil.
In a mixing bowl, combine the cooked rice, drained black beans, shredded cheese, cumin, salt, and pepper. Mix well until all ingredients are evenly distributed, creating a savory, cheesy filling with a slightly sticky texture.
Use a spoon to fill each hollowed-out pepper with the rice mixture, pressing gently to pack in the filling. Make sure to leave some space at the top for the carved face. Place the filled peppers in a baking dish.
Carve a fun Halloween face into each pepper using the paring knife, making eyes, a nose, and a jagged mouth. Be playful—these are your Jack-o'-Lanterns! Place the lids back on or set them aside.
Bake the peppers in the preheated oven for about 25-30 minutes, until the peppers are tender and slightly blistered, and the cheese on top is melted and bubbly. You can bake with the lids on or off, depending on your preferred presentation.
Once baked, remove the peppers from the oven and let them cool slightly. If desired, broil for an extra 2 minutes to deepen the cheesy glow and lightly char the edges for added flavor.
Serve your Jack-o'-Lantern stuffed peppers hot, with their carved faces glowing and cheese oozing. They make a fun, festive centerpiece for Halloween dinner and promise a savory, cheesy bite with each forkful.
