First off, congrats on the first beer. This is a great forum and you'll find a lot of information to help you improve your future beers here.
I'm not surprised your beer is stuck/finished. 1.015 is in the ballpark as a FG for many beer styles. Also, when you transfer the beer into a secondary, you're removing most of the yeast from the beer, so that helps to solidify your final gravity; the remaining yeast in suspension can still reduce the gravity slightly, but yours is probably finished at 1.015. What was the FG you were expecting? You might want to wait a couple of more days for the yeast to help condition your beer and then you're ready to bottle.
A couple things to think about:
1. Was this a partial boil, did you brew several gallons in a pot and then add water to raise the final volume to 5 gallons? If so, this process is notorious for creating inaccurate OG readings as the water and wort are different concentrations and don't mix together quickly. Posting your recipe and part of your process would help. 1.032 is a very low OG. I believe this reading was inaccurate, or the recipe you follow was not very good.
2. I'm guessing the instructions with the recipe recommended transferring the beer to a secondary vessel. I, and many others, find this process unnecessary except when adding fruit, aging beer, or maybe dry hopping. For future batches consider the purpose of every step you take and weigh the pros and cons of doing that. In this case, the purpose of a secondary is probably to give your beer better clarity by removing much of the yeast that's in the bottom of the fermenter. There are other ways to acheive more clear beer and transferring to a second vessel risks contamination and requires more effort and clean up. Besides it's the yeast in suspension that make the beer less clear. Transferring the beer to a second container doesn't make the yeast think, "oh yay, now I can drop to the bottom".
Sorry if I'm getting a little off topic, just trying to help. Let us know your recipe and we can go from there.