Stuffed Bell Peppers

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