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In a large skillet, saute` beef & onions for 5 minutes or until beef is brown. 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 min. or until rice is tender. Remove from heat, and stir in the cheese.
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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 min. until heated through and cheese is melted and bubbly.
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