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 1/4 cup chopped pepper till meat is browned and vegetables are tender.
Drain off excess fat. Add drained tomatoes, half of the tomato puree, salt, Worcestershire, and a dash of pepper ( and MSG if using ).
In a separate pot put water bring to boil add rice cook until rice is soft.
If needed add more water.
Add rice to beef mixture.
Stir in cheese. Stuff peppers with meat mixture.
Cover the bottom of a 10x6x2 baking dish with half of remain puree. Place peppers on sauce. Spoon remaining puree over each pepper.
Bake, covered in a 350 degree oven for 30 minutes. in the last 5 minutes add any remaining cheese to the top of the peppers.