6 eggs
2 c. flour
1 med. purple onion
3 med. tomatoes
1 lg. can whole Calif. peppers
1 lb. pkg. Monterey Jack cheese

Grate cheese, dice onion and tomatoes small; set aside. Drain can of peppers and stuff each one with cheese, onions and tomatoes. Set aside on platter.

Separate the eggs and whip whites until stiff. Beat yolks and fold into whites. Heat large skillet with 1/2 inch oil and let get hot. Roll peppers in flour and then egg batter. Fry in hot oil (2 at a time) until golden brown. Makes between 9 and 12.