Crockpot Mild Mexican Stuffed Peppers

6 peppers, any color, with flat bottoms, tops removed, reserved
1 pound ground chuck
1/2 chopped onion
1 cup enchilada sauce
1 1/4 c. monterey jack cheese, shredded
3/4 c. brown rice, cooked
1 can fiesta corn, drained
1 can chili magic (medium)
1 1/2 t.salt
1/2 t. pepper
1 t. chili powder
1 t. cumin
chopped tops of peppers
sour cream, if desired
1 beef bouillon cube, optional

Pour 1/3 c. water in bottom of sprayed or lined crockpot. Add 1 beef bouillon cube to water. Place peppers in crockpot, after they have been seeded. Combine uncooked ground chuck, onion, enchilada sauce, chopped pepper tops, 1 c. shredded cheese, cooked rice, cumin, chili powder, beans, corn, salt and pepper. Fill peppers and top with cheese. Cover. Cook on low for 6 hours. Meat can be tested for doneness (160 degrees) before serving. Serve with sour cream if desired. (Can also be made more spicy if desired.)

*I served these with a tossed salad and sangria. YUM!