Preheat your oven to 375°F (190°C) and lightly coat your baking dish with nonstick spray. Slice the bell peppers in half from top to bottom. You can cut through the stem to keep it intact and help contain the stuffing later, or cut out the stem for easier eating. We cut ours out.
Warm a Dutch Oven or deep skillet over a medium-high heat cooking fire or stove. Spray some nonstick spray in then throw in the beef and onion, breaking it up into tiny chunks, and brown for 7 minutes.
Now toss in the Italian seasoning, cumin, garlic powder, salt, pepper, and red pepper flakes and cook for 30 seconds.
Put in the spinach one handful at a time and cook until it wilts down in about 2 minutes.
Pour in the can of diced tomatoes and Worcestershire sauce and simmer for 1 minute.
Remove the dish from heat and stir in the rice and most of the cheese. Using a big spoon, stuff the peppers with the filling and top with some sprinkling of the remaining cheese.
Splash like 1 tbsp of water into the pan (not into the peppers) and put the pan uncovered into the oven.
Bake the stuffed peppers for 35 minutes or until the peppers are tender. Garnish with your basil if you would like.
Serve to hungry warriors before their next battle, they'll need the strength boost! Grant any DnD players a +2 to Athletics checks for the remainder of the session.