* 1 pkg. (8 oz.) cream cheese, softened
* 1 pkg. (8 oz.) shredded Cheddar Cheese
* 8 slices bacon, cooked, crumbled
* 1/4 c. flour
* 2 eggs, beaten
* 40 RITZ Crackers, finely crushed (about 1-2/3 c.)
* 2 c. oil
CUT lengthwise slit in top of each pepper; scrape out seeds and veins. Combine next 3 ingred; spoon into peppers. ROLL peppers in flour; dip in eggs, then roll in cracker crumbs to evenly coat. Place in single layer in shallow pan. Refrigerate 15 min.
CUT lengthwise slit in top of each pepper; scrape out seeds and veins. Combine next 3 ingred; spoon into peppers. ROLL peppers in flour; dip in eggs, then roll in cracker crumbs to evenly coat. Place in single layer in shallow pan. Refrigerate 15 min.
HEAT oil in medium saucepan to 375. Add peppers, in batches; cook 3 min. or until golden brown. Drain on paper towels. Serve warm.
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