Stuffed Green Peppers

Ingredients:
6 green bell peppers
salt to taste
1 pound ground beef
1/3 cup chopped onion
salt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes, chopped
1 tablespoon Worcestershire sauce
1/2 cup uncooked rice (2/9/09 Note: I am told that this recipe would be better with a little more rice, I haven't experimented yet to know how much more is desirable and how else to adjust the recipe for the added rice (enough fluid for the rice to absorb) - next time I make it I'll try and figure that out. But I think this is pretty tasty the way it is here too.)
1/2 cup water
1 cup shredded Cheddar cheese
2 (10.75 ounce) cans condensed tomato soup
water as needed

Directions:

1. 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 4 minutes; drain. Sprinkle salt inside each pepper, and set aside.
2. 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.
3. Preheat the oven to 350 degrees F. (175 degrees C). In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Place peppers open side up in a baking dish. Stuff each pepper 1/3 full with the beef and rice mixture. Spoon in half of the tomato soup. Stuff each pepper with the rest of the beef and rice mixture and spoon in the rest of the tomato soup. Top each pepper with grated cheese.
4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.