Cut off the tops of green peppers; discard seeds and membranes.

Chop enough of the tops to make 1/4 cup, set aside.

Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.

Sprinkle insides of the peppers lightly with salt.

In a skillet cook ground beef, onion and chopped pepper till meat is browned and vegetables are tender.

Drain off excess fat. Add drained tomatoes, salt, Worcestershire, and a dash of pepper.

In a separate pot, bring water to boil and add rice; cook until rice is soft, adding water if needed.

Add rice to beef mixture.

Stir in cheese. Stuff peppers with meat mixture. Place in a baking dish.

Bake, covered in a 350-degree oven for 30 minutes. In the last 5 minutes add remaining cheese to the top of the peppers.