8 green Cubanelle peppers or small Red Bell peppers
1 lb feta cheese, crumbled, Bulgarian is the best
3 eggs
flour for dusting
sautee pan with a splatter is essential
oil for frying- canola or sunflower oil, enough to cover the pan well
Clean and core the peppers by pushing the stem in and then out, remove all the seeds. Mix the eggs with the cheese using a fork. Stuff the peppers with the cheese mixture loosely halfway, flour the ends to seal. Fry on all sides until the skin is wrinkled and brown. Peel before or after serving. Some prefer to flour them after peeling and to fry again.