Preheat oven to 325 degrees.
Grease an 8x12 inch baking dish.
Heat the olive oil in a large, deep skillet over medium heat.
Sauté onion until translucent.
Stir in garlic, and season with oregano, Creole seasoning, and black pepper.
Stir in shrimp and sausage, and cook until shrimp turn pink, 5 minutes.
Stir in rice, and cook 1 minute.
Pour in chicken broth and tomato sauce.
Cook until thick, 15 to 20 minutes.
Fill peppers with stuffing mixture, and place in baking dish.
Bake in preheated oven for 15 to 20 minutes, or until heated through. Serve with lemon wedges and hot sauce.