Southwestern Chili Beef Stuffed Peppers

1 lb. ground beef (can substitute turkey or pork)
1 egg
2 cans (4 oz size) diced green chiles
2 teaspoons cumin
1 cup cilantro, finely chopped
1 teaspoon chili powder
1 teaspoon kosher salt
4 sweet bell peppers (green, orange, or red) 
1/2 cup onion, finely chopped
4 oz Cheddar cheese, shredded

Turn oven on to 350 degrees to preheat.  In a large bowl mix together the ground beef, egg, chiles, cumin, cilantro, chili powder, and salt.

Prepare the sweet bell peppers. Cut the tops off the peppers, set aside tops, and remove the white ribs and seeds from the inside of the peppers. Place the peppers into a small baking dish, then fill the peppers with the meat mixture and set the tops in alongside the peppers. Pour 1/8 inch of water in the baking dish around the peppers, then cover the dish with tin foil.

Bake, covered, in preheated oven for 35 to 40 minutes. Uncover peppers and sprinkle the cheese evenly over the top of each.  Put back in oven and bake an additional 10 to 15 minutes or until the cheese melts.  Remove and let cool slightly before serving.  Gently place the tops back on the peppers to serve.