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.
I halved the peppers (lengthwise), sauted onions separately along with 2 minced garlic pieces, cooked the rice separately, used 1 can of DICED tomatoes* (why would you ever buy a can of tomatoes and THEN dice them?), and mixed the ingredients together after browning the beef**, allowing them to warm slightly in the skillet before stuffing into the peppers. You can use the extra juice from the can of tomatoes to keep the rice from burning. I also added quite a bit of basil, oregano, and Italian seasoning, as well as extra Worcestershire sauce. Putting just a little cheese in the bottom of each pepper helped as well. Lastly, I only used one can of tomato soup. Even cut in half, 25 min was needed to get them nice & hot. Next time, I'll try adding some pepper as well.