|Pic from Life in the Lofthouse|
A few tiny changes/adaptations I made: I used no-salt-added diced tomatoes, and added a little salt to the spice mix to have more control over how much was added to the dish. You could also add a can of diced green chilies, or diced tomatoes that have them already in there.
Make sure to generously cut the peppers and onions. If you slice them too thin, they'll be too soft and flexible after baking and will have lost that satisfying crunch you want. I'd say slice them about a half-inch thick. I was very happy with how ours came out. And use whatever color peppers you want--whatever's cheapest at the store, or whatever looks good.
Even with the two of us, this dish will provide a few days of leftovers. Yum!