Heat the oil in a deep skillet over medium-high heat
Roll a stuffed pepper in flour until coated on all sides, then dip the coated pepper into the egg batter
Gently place the chile into the oil, frying for 3-5 minutes per side until brown and crispy
Place the chile on a lined baking sheet to drain off excess oil
Repeat for each chile
Immediately serve on a plate with rice, beans, or any other sides and toppings