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1) Slit the peppers at the lower end & remove the seeds & pulp, but leave the stem on. Boil in water until tender.
2) Slice the cream cheese & stuff each pepper with pieces of cheese.
3) Separate the eggs. Beat the whites until they form peaks ...then add the yolk & continue beating until uniform & fluffy. Lightly salt the egg batter.
4) Heat the oil in a skillet to 375. Roll the peppers in flour, dip in the egg batter, & fry on both sides until golden brown. Drain on paper towel.
5) Serve covered w sauce. Sauce- heat the oil in skillet over med heat. Saute onion till soft. Reduce heat & add the tomato sauce, oregano, salt & pepper, mix well. Simmer 5 min.
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