Heat a skillet over medium heat and add olive oil.

When the skillet is heated add the diced peppers.

Saute for about 5 minutes until they start to become tender.

Preheat your oven to 350°F.

In a large mixing bowl add cream of onion soup, diced tomatoes and juice, chicken stock, salt, pepper, eggs and mix to combine.

Add the cooked rice and about 1/3 of the grated cheese to the mixture and combine.

When the peppers are done add them to the mixing bowl and combine everything well.

Cook the ground beef and add to the mixture when done. Stir to combine.

Lightly spray a casserole dish with cooking spray and add your casserole mixture.

Bake in your preheated 350 degree oven for 30 minutes.

At the 30 minute mark, add the remainder of the shredded cheese to the top and bake for an additional 15 minutes.

Allow casserole to stand 15 minutes before serving. It will be really hot and bubbly.