Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
In a large skillet, heat pre-cooked turkey sausage over medium heat (2-3 minutes) before adding egg whites and reducing heat to low-medium.
While egg whites and sausage cook, remove seeds and slice each bell pepper into 8 vertical slices (cut into quarters and then cut those in half, vertically).
When the egg whites are no longer runny, add cream cheese and salsa. Stir until everything is blended evenly.
Lie pepper slices on a baking sheet and fill each "nacho boat" with egg white mixture. (I recommend pushing the pepper boats together before filling and slicing them with a knife post-baking to separate. This helps minimize spilling or run-off during cooking.)
Top with fat-free cheddar and jalapeno should you desire. Place in the oven for 20 minutes.
Serve warm and refrigerate leftover nacho boats for up to 3-4 days.