Andouille Cornbread Stuffing

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1 tablespoon olive oil

1/4 cup chopped onion

4 ounces (1/2 cup) chopped Andouille sausage

1/4 cup chopped green onion

2 tablespoons chopped celery

2 tablespoons chopped green bell pepper

1 tablespoon minced garlic

1 cup day old cornbread, crumbled

3/4 cup chicken stock

Creole spice-recipe enclosed

Salt and pepper

2 medium green peppers, tops removed and cavity cleaned out