Preheat the oven to 450F. Arrange the jalapeno pieces on a baking sheet cut side up, sprinkle with salt. Roast for 10 minutes until just slightly wilted and browned at the edges.

Meanwhile, remove the sausage from the casing and add to a skillet over medium-high heat with half of each of the spices. Cook and crumble the sausage for about 7 minutes until browned and cooked through.

Combine the refried beans with the remaining spices and half the cheese.

When the peppers have finished their first round of roasting, fill each with a bit of the refried bean mixture. For a non-vegetarian version, top each pepper with some of the crumbled sausage (I did this for half to have two options). Add a bit of the remaining cheese to the top of each of the peppers, then return to the oven for 10 minutes until the cheese is bubbly and browned.

Serve with dollops of sour cream and cilantro leaves.

Use the rest of the sausage or bean mixture for burritos!