With a knife, cut out a long and narrow slit from the top of each pepper to remove the seeds. Keep the stems attached.

Roast the peppers over a burner until they just begin to blister and soften.

In a mixing bowl, combine the cream cheese, shredded cheese, roasted garlic and onion powder. Stuff the peppers with cheese mixture.

Cut the sausage into 12 equal slices. Take one slice and roll out thinly between two pieces of waxed paper.

Place a pepper in the center of sausage round and form around the pepper, leaving the stem out. Repeat with the remaining peppers and sausage.

Place the eggs in a bowl and roll the wrapped peppers in the egg wash then coat generously with the potato flakes. Repeat in the egg wash and potato flakes for a double coating.

Add 2 to 3 inches of fry oil to a deep fryer or Dutch oven and heat to 350 degrees Fry the peppers for about 4 minutes, turning occasionally, until a deep golden brown and crispy. Remove and let cool slightly on a paper towel or wire rack. Serve warm.