Stuffed Poblano Peppers

I have always wanted to try chili rellenos, but I haven't yet because I try to stay away from fried foods. When I came across this recipe, it made me think of healthy chili rellenos and stuffed bell peppers, which I love. Be careful with this recipe if you can't take spicy food. I had to take all of the filling out of my pepper and eat it alone because it was too spicy. On the other hand, my family loved the spicyness of this dish. I think that the next time I make this recipe, I will make myself a bell pepper instead of a poblano. I paired the peppers with Latin Yellow Rice that I made in the previous week.

Source: http://ellysaysopa.com

Ingredients:
2 large poblano peppers ( I used 4)
1 tsp canola oil
1/4 c diced onion ( I used 1 whole onion)
2 links Italian turkey or chicken sausage)
1/4 c salsa plus additional for serving
1/2 c. corn
1/2 tsp ground cumin
1 oz manchego cheese, shredded (I used mozzarella)

Preheat oven to 400.
Heat the oil over medium heat and add the onion. Cook until the onion begins to get tender, and then crumble in the sausage. Cook until onion is translucent abd sausage is browned. Add salsa, cumin and corn. Simmer over low to combine the flavors. Seson to taste with salt and pepper. Stir in all but 2 tbsp of the cheese.
Lay the poblano flat and then cut a T-shaped slit into the top of the poblano. Using your finger, pry the slit apart, and pull the seeds out. ( use gloves for this part)
Stuff the sausage mixture into the peppers. Top with the remaining cheese.
Bake about 35-40 minutes, until the poblano is tender and the cheese is melted.

WW points = 5 per serving