Preheat oven to 350°F.

Cut tops from peppers and discard seeds/membranes.

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

Cook peppers uncovered in boiling water for 5 minutes; invert; drain well.

Sprinkle inside lightly with salt.

In skillet, cook beef, onion, and 1/4 c peppers until browned.

Add undrained tomatoes, uncooked rice, water, salt, Worcestershire, and dash of pepper.

Bring to a boil; reduce heat.

Cover and simmer for 15 minutes or until rice is tender.

Stir in cheese.

Stuff peppers with meat mixture.

Place in baking dish and sprinkle with a little grated Parmesan cheese.

Bake covered for 30-35 minutes.