Cut the ends off the peppers where the stem is.

Remove the seeds and the ribs inside each pepper

It's a lot of work try not to puncture the other part of the peppers.

Add the herb and spices to the cream cheese

Mix well and add the chives oil.

Pack the mixture into the peppers

Now about the last six, before you stuff them add the raspberry jam to the rest of the cream cheese

Mix well and stuff into the six peppers

Get the flour eggs and tempura spices listed and add to a mixing bowl

Add warm water slowly till thick but pourable batter

Coat the filled peppers and fry

Move to a paper towel to absorb excessive amounts of oil