Step 1

With a knife, cut out a long and narrow slit from the top of each pepper to remove the seeds. Keep the stems attached.

Step 2

Roast the peppers over a burner until they just begin to blister and soften.

Step 3

In a mixing bowl, combine the cream cheese, shredded cheese, roasted garlic and onion powder. Stuff the peppers with cheese mixture.

Step 4

Cut the sausage into 12 equal slices. Take one slice and roll out thinly between two pieces of waxed paper.

Step 5

Place a pepper in the center of sausage round and form around the pepper, leaving the stem out. Repeat with the remaining peppers and sausage.

Step 6

Place the eggs in a bowl and roll the wrapped peppers in the egg wash then coat generously with the potato flakes. Repeat in the egg wash and potato flakes for a double coating.

Step 7

Add 2 to 3 inches of fry oil to a deep fryer or Dutch oven and heat to 350 degrees Fry the peppers for about 4 minutes, turning occasionally, until a deep golden brown and crispy. Remove and let cool slightly on a paper towel or wire rack. Serve warm.