Combine canned tomatoes, hot peppers, garlic, oregano and cumin in small bowl. This is the tomato mixture. Set aside.
Thoroughly combine ground meat, egg, onion, salt and black pepper in large bowl. Stir in 1/2 of the tomato mixture.
Spray (approximately 14X14-inch) sheets of heavy-duty foil with nonstick cooking spray. Place each pepper half on foil sheet. Double fold sides and ends of foil to seal packets.
Bake 30 minutes or until meat reaches 165 degrees and vegetables are tender. Remove from oven.
Carefully open one end of each packet to allow steam to escape. Open packets and transfer pepper halves to a baking dish. Top each with remaining tomato mixture and pop into the oven just enough to warm the tomato topping.