Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes, then place them upright in a baking dish.
In a large skillet over medium heat, cook the sweet Italian sausage until browned, about 5-7 minutes.
Add the diced onion and minced garlic to the skillet and sauté for 3-4 minutes until the onions are translucent.
Stir in the dried Italian seasoning, Cajun seasoning, salt, black pepper, and crushed red pepper flakes. Then add the fire-roasted tomatoes and chicken broth, allowing to simmer for about 5 minutes.
In a mixing bowl, combine the cooked rice with the sausage mixture.
Spoon the filling into each bell pepper, packing it in gently.
Sprinkle shredded Italian cheese over the stuffed peppers.
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden brown.
Let the stuffed peppers cool for a few minutes, then garnish with chopped fresh parsley before serving.
