Broil the peppers for about 10 minutes, rotating at about 5 minutes. The skin should blister on all sides.

Place the blistered peppers in a plastic bag and steam.

Once completely cooled, peel the blistered skin off of the peppers.

Cut a slit down the middle and open the pepper to reveal the pocket. Remove the seeds and veins.

In a medium skillet, crumble and brown turkey sausage for about 5 minutes on medium-high heat. After almost browned, add the onion and red pepper and continue to saute until onion is translucent for about another 5 minutes. Drain and set aside.

Melt butter in a large skillet over medium heat. Add flour when the butter starts to get bubbly and cook for about a minute.

Pour milk into the skillet and whisk until smooth and thick. You'll feel it.

Remove the skillet from the heat and add nutmeg, black pepper, cayenne pepper, 1 c. habenero, 1 c. extra sharp and 1 c. colby jack cheeses.

Stir macaroni, turkey sausage mixture and jalapenos into the cheese sauce.

Line a large baking sheet with parchment papper.

Take about a 1/2 cup of mac and cheese and stuff into the cavity of each pepper and place on baking sheet.

Sprinkle 2 T. of remaining cheeses on each pepper and a 1 T. of croutons on each pepper.

Place in a 350 degree oven for about 10 minutes or until cheese melts.

Garnish with tomatoes and cilantro. Say Grace and enjoy!!