Precook rice according to package directions and set aside.
If making ahead, you can refrigerate the casserole until ready to heat; no preheating is needed.
If making and eating straightaway, preheat the oven to 350 degrees.
Heat olive oil over medium heat in a large skillet. Add the diced onions and peppers and cook until slightly soft. Add the minced garlic to the skillet and incorporate it into the peppers and onions.
Push the cooked onions and peppers to the edges of the skillet and add the beef to the center. Break apart the beef and begin to brown. Add the spices, chili powder, cumin, salt, pepper, and cayenne on top of the beef and continue to cook and break apart the beef until it is no longer pink. Adjust heat as needed.
Turn the heat off the burner and fold in the Greek yogurt and cooked rice. Adjust seasoning if needed.
In a 9x13 baking dish or similar, begin by spreading the canned black beans on the bottom.
Sprinkle ½ cup of the cheeses over the black beans, then top with the fire-roasted tomato and chili mixture.
Spoon the beef, pepper, and rice mixture over the tomatoes, then smooth the top.
*If making ahead, the baking dish can be covered and refrigerated up to 3 days.
Bake in a preheated 350-degree oven for 30 minutes or until edges begin to bubble.
Top with the remaining 1 cup of mixed cheese, return to the oven for 5-8 minutes or until the cheese is just melted.
Remove from the oven and garnish with chopped cilantro, sliced green onion, and jalapeño if desired.
*If making ahead, remove the chilled baking dish from the refrigerator and place it on the counter while the oven is preheating. Place the cooled baking dish in a 350-degree oven, and bake for 45-50 minutes, or until the edges begin to bubble. Remove the baking dish from the oven and top with 1 cup of the mixed cheeses, then return it to the oven for 5-8 minutes or until the cheese is just melted. Garnish and serve.