You can prepare these peppers in advance and bake them later.

Six Green Bell Peppers With The Tops Cut Off About ½ Inch From The Stem Bottom And The Seeds Removed (Note: Discard The Seeds And The Stem)
A Chopped Jalapeno Pepper
An Andouille Sausage Link Cut Into About ¼ Inch Cubes
¾ Cup Of Chopped Red Onion
Two Minced Garlic Cloves
½ Cup Of Chopped Celery
A Cup Of Canned Red Beans Rinsed And Drained
Four Cups Of Cooked White Rice
½ Cup Of Your Favorite Barbecue Sauce
Two And One Half Teaspoons Of Sea Salt, Divided
A Pinch Of Ground Black Pepper
½ Teaspoon Of Red Cayenne Pepper
¼ Cup Of Finely Chopped Italian Parsley
A Tablespoon Of Olive Oil

Into a pot about four inches deep, add about ½ inch of water and a ½ teaspoon of sea salt. Place the peppers in the pot (bottom side up). Cover the pot and put it on high heat. Bring the water to a boil and steam the peppers for three minutes.
Remove the peppers and let them cool.

Dice any of the leftover flesh from the tops of the peppers that were cut off. Set aside.

Place the olive oil and the sausage in a 12-14 inch skillet. Put the skillet on medium heat and cook the sausage stirring occasionally for four minutes. Add the jalapeno pepper, the diced green pepper, the garlic, the celery, the red onion, two teaspoons of sea salt, the black pepper, and the cayenne pepper to the skillet. Cook until the vegetables are soft (about 4 minutes) stirring frequently. Add the cooked rice, the red beans, the barbecue sauce, and the parsley. Stir until all of the ingredients are incorporated and cook for an additional minute. Taste and add more sea salt and/or pepper, if desired.

Preheat the oven to 350 degrees.

Stuff the peppers equally with the rice mixture and place the peppers in a baking dish. Cover with aluminum foil. Bake for about 40 minutes. Let cool for five minutes and serve.