6 poblano peppers*
4 large eggs
4 large egg whites
1/2 teaspoon salt (optional)
1 (7 oz) package Jones Dairy Farm All Natural Golden Brown Sausage Links, cut into 1/2 inch pieces
1/2 cup prepared salsa
3/4 cup shredded sharp cheddar cheese
Chopped cilantro (optional)
If poblano peppers are not available, substitute 3 large red, yellow or green bell peppers, cut in half and seeded. Place cut sides down and broil until skin is evenly blackened. Proceed with recipe directions.
Preheat broiler. Place whole peppers on a foil-lined baking sheet. Broil peppers 3 to 4 inches from heat source 15 minutes or until skin of peppers is evenly blackened, turning as needed.
Wrap peppers in the foil from pan and let stand 10 minutes.
Peel off and discard blackened skin from peppers. Cut a slit in one side of each pepper; discard seeds and place peppers, split sides up in a shallow baking dish.
Meanwhile, beat together eggs, egg whites and salt. Stir in sausage.
Cook mixture in a large nonstick skillet over medium heat until eggs are soft-set, stirring occasionally. Remove from heat.
Preheat oven to 375˚F.
Carefully fill peppers with sausage mixture; spoon salsa over stuffed peppers. Bake for 15 minutes or until heated through.
Sprinkle cheese over peppers and continue baking until cheese is melted, 3 to 4 minutes.
Garnish with cilantro if desired.