If not using pre-made cornbread, bake the cornbread according to package instructions.

Preheat the oven to 350 degrees. In a large saute pan over medium heat, melt the butter and cook the andouille until browned.

Then add the onions, bell pepper and celery (the holy trinity) and the garlic until the vegetables are wilted. Add the pinches of Emeril's essence cajun seasoning to taste. You want it to be a little red. That's from the paprika, not the cayenne, so don't panic. Remove from heat and add cornbread, parsley and green onions.

Mix well and allow to cool. Add the cheese and mix again. If the mixture is too dry and crumbly, add chicken stock a little at a time to make it more like a dough (it should stick together). Stuff the peppers and bake for 15 to 20 minutes.

Remove from oven and allow to cool for about 5 minutes.