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Preheat oven to 350 degrees F.
Cut the tops off the peppers and remove seeds.
Fill a large pot up with water add salt and bring to a boil. Add peppers and continue boiling for 5 minutes. Drain peppers, rinse with cold water and place them standing up in a 11x8 baking dish.
Add ground beef, chopped onions and garlic in a large skillet and cook over medium high heat until beef is browned and cooked. Drain meat to remove excess fat. Season with salt and pepper to taste.
Add bread, ½ can of tomato soup, Worcestershire sauce to skillet and mix. Bring to a boil, and then reduce to a simmer, cover and cook.
Fill peppers up with ground beef mixture. The peppers should be close to completely filled.
In the half full tomato soup can and water together. Pour this mixture over the peppers.
Cover peppers with aluminum foil and bake for 25 minutes. Remove foil, sprinkle mozzarella cheese on peppers and bake for 10 more minutes, uncovered.
Remove from oven, allow to cool for a few minutes and serve. Enjoy!