Cut tops off peppers and discard stems and seeds. Cut peppers into sections. Bring a pot of water to a boil and add peppers. Boil for 5 minutes. Remove from heat and run under cold water until cooled. Set aside.
In a bowl, mix ground beef, taco seasoning mix, rice, eggs, onion, tomatoes, and enchilada sauce. Combine thoroughly.
In a separate bowl, combine chili beans and one cup of the cheese.
Cut cooled peppers into squares so they will lay flat. In lasagna-like fashion. Layer the bottom of a 13"x9" casserole dish with 1/3 of the peppers. Top with the meat mixture and spread evenly.
Add another layer of peppers and then the bean mixture.
Use remaining 1/3 of peppers on top. Cover with taco sauce.
Cover loosely with foil and bake at 350 degrees for 1 1/4 hours. Remove foil and bake another 15 minutes, sprinkling on remaining cheese in the last 5 minutes or so. Let stand 15 minutes before serving.
Notes
Originally published July 21, 2014. Updated September 4, 2020.