Rinse beans under cold water and then soak in a bowl of water overnight. (Make sure beans are covered by at least several inches of water.)

Using a large stockpot or Dutch oven, add olive oil and place over medium heat. Once hot, add the diced onion and celery. Cook, stirring occasionally, for 5-6 minutes or until onions begin to soften.

Add the Cajun seasoning, salt, parsley, garlic and andouille sausage; continue cooking, stirring occasionally, for 5-6 more minutes.

Drain beans and add beans along with 4 cups of stock and all of the water (the remaining 2 cups of stock will be used to cook the rice). Increase heat to high and bring to a boil. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until beans are tender (~3 hours) and only a small amount of liquid is left in the bottom of the pot. (Note: If the mixture becomes too thick, add a little bit of warm water to thin it back out.)

Using a medium saucepan, combine the rice and remaining 2 cups of stock. Place over medium heat until stock begins to boil. Cover pan and remove it from the heat; let sit for 20 minutes. (Note: Don’t uncover pan during this 20 minutes!)

Add cooked rice to the pot with the red beans; stir until well combined.

Preheat oven to 350°F.

Slice a thin layer off the top of each pepper. Remove seeds and inner membrane; rinse peppers. Place peppers upright in a 9”x13” baking pan. (Tip: If the peppers don’t stand upright, slice a thin portion off the bottom of the pepper.)

Spoon red beans and rice filling into each of the peppers. Sprinkle bread crumbs evenly over tops of peppers.

Pour ¼ cup of water into bottom of pan. Cover dish tightly with foil and bake for 40-45 minutes, or until peppers are tender.

Before serving, garnish with sliced green onions and hot sauce (optional).