In a large skillet, brown the ground beef over medium heat.
Remove the beef from the pan and drain the grease.
Add the oninos, green peppers, and jalapeno peppers to the skillet and cook until slightly browned.
Add the tomatoes and simmer.
Add the beef back to the skillet.
Stir in the honey, chili powder, salt, and sour cream.
Add the rice.
Stir, cover, and gently simmer until the rice is tender, about 25 minutes. Stir every 5 minutes or so to make sure the rice is not sticking to the pan.
Transfer the mixture to a casserole dish that has been sprayed with non-stick cooking spray.
Sprinkle the cheeses on top.
Bake in a preheated 350°F oven for 10 to 12 minutes.