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Brown the sausage in a large pan or Dutch oven over medium heat, breaking it apart with a wooden spoon.
Once browned, add onion and garlic and cook until no pink remains on the sausage meat. Drain fat.
Add tomato paste and Worcestershire sauce and stir.
Add tomatoes, rice, water, Italian seasoning, basil, and salt and pepper to taste. Bring to a boil, reduce heat to simmer, cover with the lid, and cook for 10 minutes.
Stir in diced peppers and cook for 15-20 minutes or until rice is tender.
Stir ½ of the cheese into the sausage mixture.
Remove from heat, let it rest covered for 10 minutes before serving.
Garnish with parsley and remaining cheese when serving.