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Bring a large pot of salted water to a boil. Cut
the tops off the peppers, and remove the seeds.
Cook peppers in boiling water for 5 minutes;
drain. Sprinkle salt inside each pepper, and set
aside.
In a large skillet, saute beef and onions for 5
minutes, or until beef is browned. Drain off
excess fat, and season with salt and pepper. Stir
in the tomatoes, rice, 1/2 cup water and
Worcestershire sauce. Cover, and simmer for 15
minutes, or until rice is tender. Remove from
heat, and stir in the cheese.
Preheat the oven to 350 degrees F. (175 degrees
C). Stuff each pepper with the beef and rice
mixture, and place peppers open side up in a
baking dish. In a medium bowl, combine tomato soup
with just enough water to make the soup a gravy
consistency. Pour over the peppers.
Bake covered for 25 to 35 minutes, until heated
through and cheese is melted and bubbly.
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