Halve peppers lengthwise; remove seeds and membranes.
Place peppers in 12 x 7 1/2 x 2-inch baking dish.
Sprinkle insides with salt.
Micro-cook, covered, 5 minutes.
In bowl crumble ground beef.
Add corn to meat with 1/2 cup of the tomato sauce, onion, Worcestershire, and 1/2 teaspoon salt.
Micro-cook, covered, 7 to 8 minutes, stirring after 5 minutes.
Spoon off excess fat.
Stir in cheese.
Spoon into pepper cups.
Spoon remaining tomato sauce over peppers.
Cook, uncovered, 7 to 8 minutes, turning dish once.