Ingredients
8 small bell peppers
3/4 lb. lean ground beef
1 cup finely chopped onion
1-1/2 tsp. chili powder
1 tsp. oregano
1/4 tsp. cumin
1/8 tsp. cinnamon
1 tsp. garlic salt
2 tbsp. white vinegar
1 egg
1 can (8 oz.) chili spiced tomato sauce
1/4 cup water
4 tbsp. shredded cheddar cheese

Directions
Prepare the peppers by slicing off the tops about 1/2 inch down. Cut a circle in each top to remove the stem, then remove seeds from the peppers.

Brown the meat in a nonstick skillet. Drain off fat, then add onion, chili powder, oregano, cumin, cinnamon and garlic salt. Stir over medium heat until onions are lightly browned and tender. Remove from heat then stir in the vinegar and egg.

Spoon the meat mixture into the pepper cases. Stand the filled peppers in a Dutch oven. Place pepper tops on the peppers, pour over the tomato sauce and water. Cover and simmer for 15 minutes or until peppers are tender and liquid is a thick sauce. Sprinkle 1/2 tablespoon of the cheese in the center of each pepper lid. Heat until the cheese begins to melt. Serve immediately.