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Spray the inside of the crock of a slow cooker with cooking spray.
Cut the tops off of the bell peppers and remove the cores. Set aside the peppers for stuffing, then dice the tops.
In a large skillet set over medium-high heat, add beef, diced peppers, onion, garlic, Worcestershire sauce, Italian seasoning, salt, red pepper, and black pepper. Brown the mixture until no pink in the beef remains.
Stir in the rice, breaking up any clumps. Then add 1 ¼ cups of marinara sauce and stir to coat. Remove the pan from the heat.
Pour the remaining marinara in the bottom of the slow cooker.
Stuff each pepper with the beef-rice mixture, and place them upright in the slow cooker.
Slow cook on low for 4 hours (or high for 2 hours). Sprinkle tops evenly with cheese, close the lid, and allow the cheese to melt in the residual heat for 5-10 minutes before serving garnished with parsley.