Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

In a large skillet over medium heat, cook the sliced sausage until browned. Remove from the skillet and set aside.

In the same skillet, add the diced bell peppers and cook for 2-3 minutes until slightly softened.

In a large mixing bowl, combine the rice, chicken broth, diced tomatoes (with their juice), Cajun seasoning, garlic powder, onion powder, and black pepper. Mix well.

Add the cooked sausage and bell peppers to the mixing bowl and stir to combine.

Pour the mixture into the prepared baking dish and spread it out evenly.

Cover the baking dish with foil and bake in the preheated oven for 30 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the rice is tender and the liquid is absorbed.

If desired, sprinkle shredded cheese over the top during the last 5 minutes of baking.

Remove from the oven and let it cool for a few minutes before serving.