8 red or green Shepherd peppers (or any long peppers, not bell peppers)
4 tablespoons cream cheese
1/2 pound feta cheese
1/2 pound cottage cheese, drained
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
all-purpose flour for dredging
bread crumbs for dredging
cooking oil for frying
Roasting peppers: broil them in the oven until the skin is charred on all sides. Remove from the oven and place in a metal or glass baking dish, covering for 5 to 10 minutes. Then proceed to peel the skins off the peppers.
Mix together the three cheeses, paprika, salt, pepper and 1 egg, beaten. Mix well.
Beat remaining 2 eggs in a bowl large enough to dip the peppers in, set aside.
Put flour in a bowl large enough for dipping. Do the same for the bread crumbs and set aside.
Heat about 1 inch of oil in a skillet over medium-high heat.
Carefully make a 1-inch slit with a knife in the skin of each roasted pepper, do this on one side only. Using a small spoon, fill each pepper with the cheese mixture. Then roll in flour, dip in egg, and roll in bread crumbs. Fry in hot oil until golden. Serve soon after frying, or keep warm in oven.