Roasted Red Peppers Stuffed With Goat Cheese and Monterey Jack

Step 1: For the sauce:Heat the oil in a medium saucepan over medium heat, add onions and cook until soft, about 5 minutes.Add garlic and cook for 1 minute.Add tomatoes, stock, chipotles and oregano and simmer, stirring occasionally, until slightly thicken, 15-20 minutes.Season to taste with salt and pepper.Keep sauce warm over very low heat.

Step 2: For the roasted peppers:Preheat your broiler.Place the whole peppers on a baking sheet covered with foil.Place them under the broiler, about 6 to 10 inches from the heat source.Turn the peppers frequently until the skin begins to blacken.Remove the peppers from the oven and put them in a paper grocery bag and fold down the top. This allows the peppers to steam, and to cool.When cool, wash off the blackened skin.Cut the tops off.

Step 3: Finishing Touch:Mix cheeses together in a bowl.

Step 4: Stuff each pepper with 5 to tablespoons of cheese mixture and set aside.Put eggs into a shallow dish and season to taste with salt and pepper.Put flour and breadcrumbs into 2 separate dishes.

Step 5: Dredge one pepper at a time in flour, shaking off excess, then dip into eggs and dredge into breadcrumbs.

Step 6: Heat remaining oil in a large skillet over medium-high heat until hot but not smoking.Working in batches, fry peppers, until golden brown on each side, about 1 minute per side.Drain on paper towels.

Step 7: Divide sauce between 6 plates, put one peeper on each plate, and garnish with chopped cilantro.