Vegetarian Tempura Fried Peppers

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For the peppers and stuffing:

16 to 24 medium pepperoncini peppers, drained

1/8 cup vegetable oil

1 zucchini, small dice

1 yellow squash, small dice

1 small eggplant, peeled and diced small

1 small white onion, small dice

2 cloves garlic, chopped

1/2 cup bread crumbs, or enough to bind stuffing

4 ounces (1 cup) shredded Cheddar

For the tempura mix:

1 cup all-purpose flour

1/2 cup cornstarch

3 teaspoons baking powder

8 ounces cold seltzer

Salt and freshly ground black pepper

1 quart canola oil (approximately, as needed for deep-frying)