1
Bring a large pot of salted water to a boil.
2
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.
3
Preheat the oven to 350°.
4
Sauté beef and onions until beef is browned; season with salt and pepper. Stir in the tomatoes, rice, ½ c water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat; stir in the cheese.
5
Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish.
6
Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.