stuffed peppers

6 Large Bell Peppers
1/2 pound lean ground beef (cooked)
1/2 cup onion, chopped
1 – 14 oz can diced tomatoes
1 cup rice, cooked (any kind of rice will work)
2 Tablespoons Worcestershire sauce
1 tsp. salt
1 tsp. pepper
shredded cheese, divided
1/4 cup water

Combine ground beef, onion, diced tomatoes, rice, Worcestershire sauce, salt, pepper. Stuff each bell pepper with mixture. Cut off each top of the peppers and scrape out the seeds and membranes.  Cook on low for 6 hours or high for 3 hours until peppers are tender and ground beef is cooked throughout. About 15 minutes before serving, sprinkle cheese and let it melt.