Preheat the oven to 180°C/356°F.

Steam the diced broccoli and spinach for 10 minutes, or until fork-tender.

Meanwhile, prepare the macaroni according to the package directions.

While the vegetables and pasta are cooking, pan-fry the diced bacon in a medium skillet until it is crispy, and then turn off the heat.

In a large saucepan or pot, melt the butter.

Next, add in the gluten-free flour and stir until it makes a paste.

Little by little, slowly pour in the milk, whisking as you go to avoid any lumps.

Stir in the garlic powder and bring the white sauce to a boil, and then reduce the heat. Continue to cook until it has thickened up, stirring occasionally.

Turn off the heat and add in the cheese and mix until the cheese melts.

Blend the broccoli and spinach with an immersion blender or food processor until it is smooth, and then mix it in with the cheese sauce.

Add in the cooked pasta and bacon and mix until everything had mixed together.

Add salt and pepper to taste.

Using a small sharp knife, cut the tops off of the orange bell peppers, scoop out the white membrane, and cut off the seeds to make the top a little flatter.

Carefully cut out a jack-o-lantern face: two eyes, a nose, and a mouth.

Stuff the bell peppers with the green mac and cheese, place the pepper lid on top and stand the bell pepper up in a baking dish. Repeat for the other 7 bell peppers.

Bake for 35 minutes, or until the peppers are soft.

Serve!