Bring a large pot of salted water to a boil. Cut the tops off bell peppers and remove the seeds. Cook bell peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each bell pepper and set aside.

Place ground beef and onion in a large skillet over medium heat; cook and stir until beef is browned, about 5 minutes.

Drain off excess fat and season with salt and pepper. Stir in tomatoes, 1/2 cup water, rice, and Worcestershire sauce.

Reduce heat to low, cover, and simmer until rice is tender, about 15 minutes.

Remove from heat and stir in cheese.

Preheat the oven to 350 degrees F (175 degrees C). Stuff each bell pepper with beef and rice mixture; arrange open-side up in a baking dish.

Combine tomato soup with just enough water in a medium bowl to make the soup a gravy consistency.

Pour over the bell peppers and cover with aluminum foil.