Brown the ground beef in a skillet over medium heat, drain excess fat, and let cool.

In a bowl, mix softened cream cheese, cooked ground beef, herbs, and red pepper flakes.

Stuff each halved pepper with the cheese and meat mixture.

Set up a breading station: flour in one bowl, beaten eggs in a second, and breadcrumbs in a third.

Dip each stuffed pepper in flour, then egg, then breadcrumbs, ensuring an even coating.

Heat oil to 350F. Fry the peppers in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels and serve with white dipping sauce.