Southwestern Sausage, Egg and Cheese Stuffed Peppers

You will need:
6 poblano peppers*
4 large eggs
4 large egg whites
1/2 Teaspoon salt (optional)
1 (7 ounce) package light or regular Jones All Natural Golden Brown sausage, cut into 1/2 inch pieces
1/2 Cup prepared salsa
3/4 Cup shredded sharp Cheddar cheese
chopped cilantro (optional)

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 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. 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. Carefully fill peppers with sausage mixture; spoon salsa over stuffed peppers. Bake in a preheated 375°F oven 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. *NOTE: 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.

Makes 6 servings.