Hints on adding chipoltle peppers into secondary

I'm about to brew up the NB Rye Stout this weekend. I bought a smaller 2 gallon fermenter to play around with and experiment with dry hopping. I'm new to this so it seemed like a good way to go, just in case I screw up and come out with something really funky. My logic is that this way I don't screw up the whole batch. I was thinking about adding in some roasted chipoltle peppers to the rye stout. I would appreciate any hints regarding how much and for how long I should let the peppers sit in the secondary with the batch. Thanks.