Brown the beef, peppers and onions in a large skillet over medium heat until the meat is crumbled and no longer pink.

Drain any excess grease from the meat and transfer to the bottom of a 5 quart or larger slow cooker.

Add remaining ingredients except for shredded cheese to the slow cooker.

Cover and cook on low for 4-6 hours, or high for 2-3 hours until the onions and peppers are tender.

Add the shredded cheese on top of the meat in the crockpot and cover. Allow to cook for another 5-10 minutes on high until the cheese has melted.

Serve on buns.