Southwestern Sausage, Egg and Cheese Stuffed Peppers

Preheat broiler. Place whole peppers on foil-lined baking sheet. Broil peppers three to four inches from heat source, for 15 minutes, or until skin of peppers is evenly blackened, turning as needed.

Wrap peppers in foil from pan and let stand 10 minutes. Peel off and discard blackened skin from peppers. Cut slit in one side of each pepper; discard seeds and place peppers, split sides up, in shallow baking dish.

Cook mixture in large nonstick skillet over medium heat until eggs are soft-set, stirring occasionally. Remove from heat.

Meanwhile, beat together eggs, egg whites and salt. Stir in sausage.

Preheat oven 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.