Preheat the oven to 350.
Wash the peppers and cut the tops off. Remove seeds and membranes.
Bring a pot of water to boil and boil the peppers for 3 to 5 minutes (possibly up to 8 minutes for very thick-walled peppers). Remove from water and drain upside down.
While peppers are draining, mix the following ingredients in a separate bowl: uncooked ground beef, cooked rice, 1/2 the tomatoes, 1 tablespoon Worcestershire sauce, both eggs, and the onions. Add salt and pepper to your preference and mix well.
Spoon the meat mixture into the peppers.
Place them upright in an oven-safe casserole dish.
Mix the remaining tomatoes with 1/4 cup water or broth and the remaining Worcestershire sauce. Pour over and around the peppers.
Add the tops back to the peppers (optional but cute and practical).
Cover casserole dish with a lid or foil and bake for 45 to 55 minutes.