Peppers With Andouille Cornbread Stuffing Recipe

• 1 Tbsp. Extra virgin olive oil
• 1/4 c. Minced onion
• 4 ounce Andouille sausage minced
• 1/4 c. Minced green onion
• 2 Tbsp. Minced celery
• 2 Tbsp. Minced green bell pepper
• 1 Tbsp. Chopped garlic
• 1 c. Crumbled day old cornbread
• 3/4 c. Chicken stock
•     Bayou Blast - (Emerils Creole Seasoning) see * Note
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 2 med Green bell peppers tops removed, and cavity cleaned out

Directions