Stuffed Peppers

6 green peppers
1 lb. lean ground beef
1 cup cooked rice
1 tsp. onion powder
1/2 cup condensed tomato soup
1 Tbsp. Worcestershire sauce
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 cup water
4 cups sliced carrots

Cut a thin slice from stem ends of peppers. Remove seeds and ribs. Combine all ingredients except carrots and water. Stuff peppers, place in 10-inch glass-ceramic cook-and-serve skillet. Add water and fill center of skillet with carrots, season with salt and pepper. Cover, turn up heat until steaming, then simmer for 45 minutes, or until done.