Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Place the rice and water in a saucepan and bring to a boil. Reduce heat, cover, and cook for 20 minutes.

Step 3

In a skillet, cook the beef over medium heat until browned.

Step 4

Cut out the tops of the bell peppers. Clean out the seeds and any membranes. Then arrange the peppers in a baking dish with the hollowed sides face up. (If needed, you can slice off the bottom so they stand upright.)

Step 5

In a bowl, combine the cooked rice, browned beef, 1 can tomato sauce, Worcestershire sauce, onion and garlic powder, salt, and pepper.

Step 6

Fill each bell pepper to the top. In a bowl, mix together the remaining tomato sauce and Italian seasoning. Pour as a topping over the stuffed peppers.

Step 7

Bake for 1 hour in the preheated oven until the peppers are tender. Baste each pepper with sauce every 15 minutes in order to keep it moist.