Directions

1. Cut through the tops of the peppers, about 1/4" from their stems, stopping short of cutting all the way through; the tops should still be attached to the main body of the peppers. Carefully scoop out the seeds and white ribs from insides of the peppers and discard them.
2. Pour about 4" canola oil into a large, heavy-based saucepan and place over a moderate heat. Heat the oil to 350°F, using a kitchen thermometer to accurately measure.
3. Combine the cream cheese, mozzarella, and spices in a large mixing bowl, stirring well to thoroughly combine. Taste to find the right spice level, adjusting as needed.
4. Beat the eggs in a shallow dish with the milk. Tip the flour into another dish and season with plenty of salt and pepper. Place the breadcrumbs in a third dish or bowl and season well.
5. Fill the peppers with the cream cheese filling mixture; use a teaspoon to pack the filling into the peppers.
6. Working two at a time, dredge in the flour, shaking off any excess before dipping into the beaten egg. Coat in the breadcrumbs, pressing them into the peppers to coat evenly.
7. Deep-fry in the oil, 4-5 at a time, until deeply golden-brown, about 3 minutes; use a spoon to turn them over in the oil for evenly colored poppers.
8. Remove to plates lined with paper towels to drain, and cover loosely with aluminum foil to keep warm. Repeat Step 7 for the remaining poppers.
9. Serve the poppers as soon as possible for best results.

Tips: Make sure to wash your hands after removing the seeds and ribs from the peppers.