Preheat your oven to 375°F (190°C).

Prepare the bell peppers by slicing off the tops and removing the seeds. Set the tops aside for later use.

Cook the rice in a medium saucepan by combining 1 cup of uncooked rice and 2 cups of chicken broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the rice is tender and the liquid is absorbed.

Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 5 minutes until translucent.

Add minced garlic and cook for an additional minute until fragrant.

Stir in the sliced kielbasa and cook for about 5-7 minutes, until it’s browned and slightly crispy.

Incorporate corn and diced tomatoes into the skillet, along with smoked paprika, Italian seasoning, salt, and pepper. Cook for another 3-4 minutes until heated through.

Combine the cooked rice with the kielbasa mixture in the skillet. Stir in the shredded cheddar cheese until melted and everything is well combined.

Stuff each bell pepper generously with the cheesy rice filling. Place the stuffed peppers upright in a baking dish.

Cover the dish with foil and bake for 25 minutes.

Remove the foil and bake for an additional 10 minutes to allow the tops to brown slightly.

Let the peppers cool for a few minutes before serving.