Preheat your oven to 400 degrees. Cut off the top quarter of each bell pepper and save. Scoop the seeds and veins out of the peppers, setting peppers aside. Remove the stems from the pepper tops and dice, setting aside.
In a large skillet over medium-high heat, crumble and brown your Uncle Charley’s Pork Sausage until cooked through, then add your onions, chopped bell pepper, and celery. Sauté until soft, then add garlic. Add rice, then season with salt, pepper, paprika, garlic powder, cayenne, oregano, and thyme. Remove from heat and set aside.
Season the insides of the bell peppers with salt and pepper to taste, then spoon the rice and sausage mixture into the peppers.
In a small bowl, combine the bread crumbs and cheese, then sprinkle in a bit of paprika, garlic powder, cayenne, oregano, and thyme. Sprinkle mixture over each pepper and top with 1 t of butter.
Place peppers in a baking dish or pan, adding just enough water to dover the bottom. Bake for 25-30 minutes, or until the tops are crusty. Serve while warm and refrigerate leftovers!