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Cut the tops off of each bell pepper. Remove the seeds and ribs from the inside. Dice the tops of each bell pepper. Set aside.
In a large bowl, combine the raw ground beef, chili powder, cumin, garlic powder, enchilada sauce, onion, rice, diced bell peppers and ½ cup of the cheese. Season mixture with salt and pepper. Stir to combine with a spatula. Stuff each pepper with the ground beef mixture.
Fill crock pot with a half inch of water. Place bell peppers inside. Cover with lid and cook on Low heat for 6 hours OR on High heat 3 hours. Top each stuffed pepper with the remaining shredded cheese. Cover with lid until cheese has melted.
Serve warm and with your favorite toppings. Enjoy!