Slit open peppers and remove seeds and core, leaving pepper intact. Cook peppers on a preheated grill until skin is charred and blackened. Place peppers on a plate and leave for 10 minutes, covered with plastic film. Peel skin away from skin using a sharp knife. Combine all filling ingredients in a bowl and divide among the four peppers. Reshape peppers as needed. Dip flour, and then egg, and then flour again. Fry peppers in oil gently for 6-8 minutes or until golden brown and the filling is set. Drain on paper towel before serving. Serves 2 to 4.