First Step: Prepare your ingredients and pre-cook rice Cook the rice according to package instructions; for extra flavor, stir in a tablespoon of butter after cooking. Meanwhile, preheat your oven to 350°F (175°C). Wash bell peppers, cut each in half lengthwise, and remove seeds and membranes. Place the peppers cut-side up in a baking dish, spray lightly with cooking spray, and bake for 10 minutes to soften.

Second Step: Cook the filling Dice half a white onion and, if desired, chop an additional bell pepper. Drain and rinse canned green chiles and kidney beans to prepare them for the filling. In a skillet over medium-high heat, sauté the diced onion, bell pepper, and green chiles with ground beef until the meat browns and vegetables soften, about 8 minutes. Add the fajita or taco seasoning and a splash of water if necessary, cooking until the seasoning is well absorbed. Remove from heat.

Third Step: Combine filling ingredients Mix the cooked rice and drained kidney beans into the skillet mixture. Pour in the red enchilada sauce and stir well to combine all flavors and moisture evenly throughout.

Fourth Step: Stuff the peppers Spoon the filling evenly into each partially baked bell pepper half, ensuring each is well packed. Top every stuffed pepper generously with shredded Colby Jack cheese or your preferred cheese blend.

Final Step: Bake and serve Return the filled peppers to the oven and bake uncovered for 25 minutes or until the cheese is melted and bubbly, and the peppers are tender. Once done, allow the casserole to cool slightly before garnishing with optional toppings such as guacamole, salsa, sour cream, fresh cilantro, or diced tomatoes. Serve warm for a hearty family meal.