Heat a large skillet over medium heat. Add the ground beef, peppers, and onions.
Cook the ground beef until no longer pink. Drain the excess grease, and return to the pan.
Add the tomatoes and green chiles, tomato sauce, water, cooked spaghetti, cayenne, salt, and pepper.
Stir to combine, and bring to a simmer for 5 to 10 minutes.
Transfer to a prepared baking dish, and bake on 400°F for 10 minutes.
Remove from oven and top with shredded cheese. Return to oven for 10 more minutes.
Serve warm, and store leftovers in the refrigerator for up to 3 days.
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