This is my version of a recipe I saw in Gourmet magazine, my favorite foodie magazine.
12 fresh mini sweet peppers
6 ounces of pepper jack cheese
1 teaspoon hot sauce
3 large eggs
1 cup plain bread crumbs
2 teaspoons dried oregano
4 cups oil for frying
Cut a lengthwise slit down the pepper from stem to bottom. Make a crosswise incision at stem end forming a T (do not remove stem)
Pry open gently and remove ribs and seeds.
Mix together cheese, hot sauce, 1/4 tsp. salt, and 3/4 tsp. pepper
Fill pepper with cheese mix and press shut to original shape.
Beat eggs in one plate (pie plates works well) and the bread crumbs, oregano, and 1/4 tsp. of salt & pepper in the other
Heat 2 inches of oil up to 325
Dip the peppers in the egg (dripping off excess) and then in the crumbs and then repeat this process (this double dipping in the eggs and crumbs give it an extra crispy texture)
Fry in 3 batches until golden brown all over (5-6 minutes)
Drain on towels, bring heat back up to 325 before each batch.