Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes, creating a hollow cavity in each pepper.
Cook the minced garlic in olive oil over medium heat until fragrant, about 30 seconds, filling your kitchen with a savory aroma.
Add the cooked rice to the skillet, stirring to coat it in the garlic and oil, then season with oregano, salt, and pepper for flavor.
Stir one-half cup of shredded cheese into the rice mixture for a creamy, cheesy binding that melts during baking.
Stuff each hollowed-out pepper with the prepared rice mixture, pressing gently to fill fully and create a mound on top.
Place the stuffed peppers upright in a baking dish and top with the remaining shredded cheese to build a cheesy crust.
Bake the peppers uncovered in the preheated oven for 25-30 minutes, until the peppers are tender and the cheese is bubbling with a golden-brown hue.
Remove from the oven and allow to cool slightly before serving to let the fillings set and flavors meld.
