In a large mixing bowl, combine ground beef, sausage, rice, onion, salt, pepper, garlic, Italian seasoning, Worcestershire, half of the can of tomato sauce, and half of the can of diced tomatoes. Use gloved hands to thoroughly combine all of the ingredients.

Slice the tops off of the bell peppers and set aside. Remove the ribs and seeds from inside each bell pepper. You can either place the tops of the bell peppers back on them after stuffing (this will help retain the moisture and cook the rice) or chop the usable portion of the lids and add it to the meat/rice mixture.

Arrange bell pepper “bowls” in the slow cooker.

Fill each bell pepper with the meat/rice mixture. Try to keep as much of the stuffing tucked down inside the bell peppers (this will aid in the rice cooking more evenly.)

Whisk together beef both and the remaining tomato sauce and diced tomatoes.

Pour the broth mixture over the bell peppers.

Cover and cook on HIGH for 4-5 hours or until the rice is cooked through. If possible, spoon the excess juices in the crockpot up and over the bell peppers, “basting” them every 30 minutes while cooking to keep moisture inside the peppers with the rice.

Once the rice and meat mixture is cooked, place one slice of cheese over the top of each pepper. Continue cooking for another 15 minutes until cheese is melted. Sprinkle with parsley and serve.