Preheat the oven to 400°
Slice each pepper in half lengthwise and remove the seeds and membrane. Drizzle with olive oil and salt, and lay skin side down on a baking sheet.
Bake peppers for 10 minutes or until softened and slightly browned. Allow to cool slightly.
Meanwhile, cook italian sausage until no longer pink. Drain excess fat.
In a large bowl, mix together sausage. cream cheese, monterey jack, onion, garlic, parsley (reserving some for garnish), tomatoes, and salt and pepper.
Place filling in a piping bag or sandwich bag, cutting off one corner, and pipe a generous amount into each pepper.
Place back in the oven for 7-8 minutes. Turn the broiler on high and broil for 2-3 more minutes or until browned on top.
Cool slightly and sprinkle with reserved parsley. Serve warm or completely cooled.
