Preheat oven to 350 F (175 degrees C).
In a saucepan place the rice and water, and bring to a boil. Cook for 20 minutes covered.
In a skillet cook the beef until evenly browned over medium heat.
Remove and stems from the tops, and also remove the seeds, and membranes of the bell peppers. In a baking dish arrange peppers with the hollowed sides facing upward.
In a bowl, mix the cooked rice, browned beef, 1 can tomato sauce, Worcestershire sauce, onion powder, garlic powder, salt, and pepper.
Fill the pepper with rice mixture. Mix the remaining Italian seasoning and tomato sauce in a bowl, and pour over the stuffed peppers.
Bake in the preheated oven for 1 hour until the peppers are tender.