In a bowl, combine the cheese and cream cheese using a fork

Fill each of the halves with the mixture

Spread some flour on each of the halves, remove excess

Add the water to the egg wash so it’s less thick

Dip a pepper in the eggwash, then in the panko. Repeat for all.

Let them “dry” for 10 minutes

Repeat the previous step another time. This will ensure it is fully coated. Be gentle when doing this step as the batter on the pepper from the previous coat may fall off. Again wait 10 minutes for it to dry

Heat 2 inches of oil to 350-360F, avoid going above 360 as it will fry them too fast without cooking the pepper

Put 2-3 peppers at a time in the hot oil for 2-3 minutes until they get a nice golden brown colour. If they brown too fast, reduce the temperature

Transfer to a paper towel to absorb excess oil. Repeat for all the peppers