12 sm. bell peppers
6 eggs
2 c. oil for deep frying
2 (3 oz.) pkgs. cream cheese
Salt
1 c. all-purpose flour

SAUCE:

1/4 c. chopped onion
1/4 tsp. oregano
2 tbsp. corn oil
1 1/2 c. tomato sauce
Salt and pepper

Slit the peppers at the lower end and remove the seeds and pulp, leaving the stem on. Boil in water until tender, drain.

Slice the cream cheese and stuff each pepper with pieces of cheese. Separate the eggs. Beat the egg whites until they form soft peaks, then add the yolks and continue beating until uniform and fluffy. Lightly salt the egg batter.

Heat the oil in a skillet to 375 degrees. Roll the peppers in the flour, dip in the egg batter, and fry on both sides until golden brown. Drain on paper towels. Serve covered with sauce (below).

SAUCE:

Heat the oil in a large skillet over medium heat. Saute the onion until soft. Reduce heat and add the tomato sauce, oregano, salt and pepper. Mix well. Simmer for 5 minutes.