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 ground 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°F (175°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 25-35 minutes, until heated through and cheese is melted and bubbly