Place the rice and the water in a saucepan and bring to a boil. Reduce heat and cover. In a skillet brown the ground turkey.
3
Remove and discard the tops, seeds and membranes of the bell peppers. Arrange the peppers on a baking pan with the open tops facing up (for filling).
4
In a bowl, mix the browned turkey, cooked rice, 1/2 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
