Stuffed peppers with ground beef

Bring water and rice to a boil in a covered saucepan. Reduce heat to low and simmer until rice is tender, about 20 minutes.

Heat oil in a skillet over medium heat. Add ground beef and cook until evenly browned and crumbly, 7 to 9 minutes.

Hollow out bell peppers by removing and discarding the tops, seeds, and membranes. Arrange peppers in a baking dish with the hollowed sides facing upward.

Prepare filling by mixing cooked beef, cooked rice, 1/2 of the tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of filling into each hollowed pepper.

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

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

Roast the peppers in the preheated oven, basting with the sauce every 15 minutes, until tender, about 1 hour.

Serve hot stuffed peppers.