Preheat your oven to 350 °F. In a large, oven-safe Dutch oven over medium heat, warm the olive oil. Add the ground beef and cook until it’s browned and no longer pink (4–6 minutes).
Add the chopped peppers, onion, garlic, salt, pepper, cumin, smoked paprika, and oregano. Stir for about 1 minute until the spices become fragrant.
Stir in the tomato paste and cook for another ~2 minutes until it’s aromatic.
Add the fire-roasted diced tomatoes, beef broth, and basmati rice, mixing well to combine with the beef and vegetables.
Cover and transfer the pot to the oven. Bake until the rice is tender—about ~1 hour total from start to oven time.
Top with shredded pepper Jack cheese and bake (uncovered) until cheese is melted, browned, and bubbly.
Garnish with chopped fresh cilantro before serving.
