Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Core, deseed, and thinly slice bell pepper. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper. Add sausage to same sheet. Roast on top rack until bell pepper is browned and tender and sausage is cooked through, 15-20 minutes. TIP: Sausage may finish before bell pepper. If so, remove from sheet and continue roasting bell pepper.

Meanwhile, in a small pot, combine rice, 3/4 cup water (11/2 cups for 4 servings), and 1/2 tsp salt (1 tsp for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use.

While rice cooks, halve, peel, and dice onion. Mince garlic.

Heat a drizzle of olive oil in a large, preferably ovenproof, pan over mediumhigh heat. Add onion and cook, stirring occasionally, until tender, 7-8 minutes. Add garlic and Tuscan Heat Spice. Cook, stirring, until fragrant, 20-30 seconds. Stir in diced tomatoes. Bring to a simmer and cook until reduced and thickened, 3-4 minutes. Season with salt and pepper.

Once cool enough to handle, transfer sausage to a cutting board and thinly slice into rounds. Stir into pan with sauce along with bell pepper and rice. Season generously with salt and pepper.

Heat broiler to high or oven to 500 degrees. (TIP: If pan isn’t ovenproof, transfer mixture to a baking dish at this point.) Sprinkle sausage mixture with mozzarella and Italian cheese. Broil or bake on top rack until cheese is bubbly, 2-3 minutes. Serve.