Cut peppers in half lengthwise; discard seeds and membranes. Place peppers, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place peppers in a zip-top heavy-duty plastic bag and seal; let stand 15 minutes. Peel peppers; cut into 1/2-inch pieces and set aside.

Bring chicken broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Remove casings from Italian sausage and discard. Cook sausage in a large saucepan over medium-high heat until browned, stirring to crumble. Drain in a colander and set aside. Wipe drippings from pan with a paper towel.

Heat oil in pan over medium-high heat. Add onion; saute 3 minutes. Add rice; cook 1 minute, stirring constantly. Add wine and salt; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in roasted peppers and sausage; cook 2 minutes, stirring constantly. Sprinkle each serving with cheese.