Baked Stuffed Bell Peppers with Beef and Herb Tomato Sauce

Preheat the oven to 350°F (175°C).

In a saucepan, bring water and rice to a boil with a cover. Reduce heat to low and let it simmer for around 20 minutes until the rice is tender.

While the rice cooks, in a skillet over medium heat, brown the ground beef until crumbly, which takes about 7 to 9 minutes.

Hollow out the bell peppers by discarding the tops, seeds, and membranes. If needed, slice the bottoms to ensure they stand upright.

Arrange the hollowed-out peppers in a baking dish with the opened sides facing up.

Combine the cooked beef, cooked rice, half of the tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, pepper, and Italian seasoning to make the filling. Spoon equal portions of this mixture into each hollowed-out pepper.

In a bowl, mix the remaining tomato sauce with the Italian seasoning. Pour this sauce over the stuffed peppers.

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

Serve hot and enjoy!