2 and 1/2 ounces feta cheese (go for a creamier as opposed to a drier one)
1 tbsp chopped chives
roughly 2 dozen PEPPADEW® peppers
1/2 cup all-purpose flour
2 large eggs, lightly beaten
3/4 cup Italian seasoned Panko bread crumbs
vegetable oil, to fry
Heat 2-3 inches of vegetable oil in a heavy-bottomed pot (Suggest an enamel Dutch oven) to 350 degrees.
In a small bowl, use a fork to mash together the feta and chives.
Using your fingers, pack the center cavity of each pepper full of the cheese mixture.
Roll each pepper in the flour, then dip it in the egg, then dip it in the panko.
(Suggestion: Give them an extra light roll in the flour if they seem like they need it.)
Carefully, drop the stuffed peppers into the pot (do this in batches so you don’t crowd the pot), and allow to cook for 2-3 minutes until golden brown.
Remove from the oil and allow them to drain on a paper towel-lined plate prior to serving.