Line baking sheet with foil. Place peppers on pan and broil for 3-4 minutes each side to char the skin. Once they are black and charred, place peppers in a sealed ziplock bag to steam for 5 minutes.

Remove peppers from plastic bag and place on a plate to cool down until cool enough to handle. I find that letting them cool for a bit before working with them results in less tears to the pepper.

In the meantime, stir together cream cheese, sour cream, and mozzarella cheese in a small bowl. In another bowl, place the breadcrumbs. In an additional bowl, crack, and beat the eggs.

Once the peppers have cooled down some, begin peeling off the blackened skin with your fingers. Cut the stem of the pepper off and try to dig out some of the seeds with your fingers out of the top.

Using a spoon or your fingers, begin to stuff the pepper with the cheese mixture at the top opening. Squeeze the mixture down to the bottom with your fingers until it is full of cheese. Be careful not to tear the pepper as they are fragile.