Under a broiler or over an open burner flame, blacken the peppers on all sides. Now place the peppers into a bowl and cover with plastic wrap. Let cool for 15 minutes. Remove the skin by peeling it off of the pepper. Core out the top and remove the seeds from the inside. In a saute pan heat 3 tablespoons olive oil over medium heat. In a bowl place 5 eggs and 1/2 cup heavy cream. Add the sausage, onion and egg mixture to the saute pan. Scramble these ingredients together until egg is cooked. Remove mixture from heat and stir in cheese. Add filling to each pepper. Make an egg wash using 3 eggs and 2 tablespoons of water. Whisk ingredients together well. Dredge the pepper in the flour on all sides. Next dip the pepper into the egg wash on all sides. Dip the stuffed pepper into the corn meal and coat all sides. Bake in a 350 F° oven for 15 minutes.