Gather all ingredients, and preheat the oven to 350°F (175°C).

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

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

Hollow out green bell peppers by removing tops, seeds, and membranes. Slice bottoms if needed to make them stand upright.

Arrange the peppers upright in a baking dish.

Prepare the filling by mixing cooked beef, rice, half of the tomato sauce (8 ounces), Worcestershire sauce, garlic powder, onion powder, salt, and pepper.

Fill each pepper evenly with the prepared beef and rice mixture.

Mix the remaining tomato sauce (8 ounces) with Italian seasoning in a bowl, then pour the mixture over the stuffed peppers.

Bake in the preheated oven, basting the peppers with sauce every 15 minutes, for about 1 hour.