Hot and Spicy Mexican Crock Pot Peppers

4 large peppers with flat bottoms, any color
1 pound fresh ground chuck
1/2 yellow onion, diced
1 c. hot enchilada sauce
1 1/4+ c. shredded habenero cheese
3/4 c. cooked rice, any kind
salt and pepper, to taste
1 t. cumin
1/4-1/2 c. chipotle pepper, to taste
1-2 t. cayenne pepper, to taste
1/4-1/2 c. red hot cherry peppers
1-2 chopped jalapeno peppers
diced green onion
sour cream, optional
water


Pour enchilada sauce and onions in microwaveable bowl and heat for 5 minutes in microwave until onions soft. Cut the tops off 4 peppers. Remove stems and seeds and dice the tops. Pour 1/3 c. water in bottom of sprayed or lined crock pot. Stand peppers in water. In large mixing bowl, combine all ingredients. Fill each pepper with mixture and top with more cheese. Cover. Cook on low for 6 hours. Test for doneness when meat reaches 160 degrees. Top with sour cream, if desired. Serve with Mexican Caviar and Sangria (see these recipes on blog)