2Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
3Remove and discard the tops , seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the open site up. ( slice the bottoms of the peppers if necessary so that they will stand upright.)
4In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt and pepper.
Spoon an equal amount of the mixture in to each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
5Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.