Preheat the oven to 375°F.

Slice the tops from the bell peppers, remove the stems, and set aside. Remove the internal seeds and membranes. Arrange the peppers open side up in a glass casserole dish.

Finely chop the pepper tops, celery, and scallions. Mince the garlic.

Set a large skillet over medium-high heat and add the olive oil. Allow the oil to heat, then add the celery and peppers to the pan. Saute until softened and beginning to brown, 4-5 minutes. Add the scallions, garlic, salt, black pepper, paprika, cumin, oregano, thyme, onion powder, and cayenne pepper, and cook for 30 seconds longer, until fragrant. Adjust seasoning quantities according to personal preference.

Stir the rice and beans into the skillet to coat with the spices, and saute for 1-2 minutes. Remove the skillet from the heat.

Divide the bean and rice mixture evenly between each bell pepper, firmly packing it into the cavities.

Carefully pour enough water into the casserole dish to rise 1/2 inch up the sides of the peppers.

Spray a sheet of aluminum foil with nonstick cooking spray. Lay the foil sprayed side down over the peppers and secure around the edges of the casserole dish.

Bake the stuffed peppers on middle rack of oven until they can be easily pierced with a fork, 30-45 minutes.

Remove the foil and continue baking until the top edges of the peppers are slightly brown, 10-15 minutes.

Check to see that stuffed peppers are done. Remove from oven or add time as needed.

Allow the peppers to rest for 5-10 minutes. Top with parsley if you like, then serve and enjoy.