Preheat oven to 375 F (190 C) and spray a casserole dish with non-stick spray.

Lay roasted peppers out flat on paper towels to remove moisture.

Meanwhile, heat a skillet over medium heat and add the beef. Break apart and cook until browned. Transfer to plate, being sure to keep some fat in the skillet.

Add the onions and diced green chilies (do not drain) to the skillet and cook until softened, about 4 minutes. Add beef back in and cook a few minutes more. Set aside.

In a bowl, mix together the eggs, sour cream, cumin and paprika until well combined (a few lumps are okay).

In the casserole dish, layer the components. Make a layer of half the roasted peppers, half the ground beef mixture, half the egg mixture, and half of the cheese. Repeat with remaining ingredients.

Cover the dish with foil and bake for 15 minutes. Remove foil and continue cooking for 25-35 more minutes, until bubbling and browned. Keep an eye on it as times can vary based on dish size.

Serve.