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

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

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

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.)

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

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.

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.

Recipe and image courtesy of Stuffed Bell Peppers Recipe - Insanely Good (insanelygoodrecipes.com)