Stuffed Peppers

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

2 Place the rice and water in a saucepan, and bring to a boil.

3 Reduce heat, cover, and cook 20 minutes.

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

5 Remove and discard the tops, seeds, and membranes of the bell peppers.

6 Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)

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

8 Spoon an equal amount of the beef, rice, and spice mixture into each hollowed pepper.

9 Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.

10 Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.