Preheat oven to 350 degrees.

Halve the peppers lengthwise and use a spoon to scrape out the ribs and seeds. Leave the stem end intact. Set peppers aside. In a bowl, mix cream cheese/chevre, shredded mozz, shredded provolone, marinara, basil and garlic. Use a fork to cut ingredients together and finish mixing with a spoon. Once mixed, add pepperoni and mushrooms and stir together once again. Use a butter knife and fill each pepper half with the creamy, cheesy filling - Do not overfill.

Once all the peppers have been filled, they are ready for breading.

In a shallow bowl, beat eggs and milk for 20-30 seconds. In a second shallow bowl, sift bread crumbs, salt, dried oregano and pepper.

From your left to right, place these items:

Stuffed peppers

Egg wash

Bread crumbs

Cookie sheet

Use left hand to grab peppers, dip in egg wash and transfer to bread crumbs.

Use right hand to sprinkle crumbs on peppers and flip peppers to fully coat. Then place in rows of 10 on cookie sheet.

Drizzle olive oil on top of breaded peppers before placing them in 350 degree oven.

Bake for 40 minutes or until bubbling and golden brown.

Finish with grated parm/romano and dip in marinara or preferred sauce.