Preheat oven to 400 degrees. Grease a 13×9 inch casserole dish with nonstick cooking spray.

Fill a stockpot with water and bring to a boil.

Slice the tops off of the peppers, scoop out seeds. Cut peppers in half. Remove white membrane and discard. Put peppers in boiling water and cook for 10 minutes. Using tongs, remove peppers from water. Drain on clean kitchen towel.

Saute onion and sausage in a nonstick skillet over medium heat until onion is translucent and sausage is browned. Add garlic and cook for a few minutes. Drain on a paper towel lined plate. In the same skillet, bring broth to a boil, add rice, cover. Turn off heat. After 5 minutes, stir rice. Turn heat on medium, add sausage, onions, and garlic to rice. Pour in can of tomatoes, stir. Cook until all the liquid has been absorbed.

Place the peppers cut side up in casserole dish. Fill with rice mixture. Top with a slice of cheese.

Bake at 400 degrees for 20 minutes. Increase oven temperature to 450 degrees and bake for 10-15 minutes or until cheese is melted and turns a spotty brown. Remove from oven and cool for 10 minutes before serving.