Cottage Canoes - cooking recipe

Ingredients

12 large jalapenos
1 1/2 cups sharp cheddar cheese, finely shredded
1/4 cup mayonnaise
1 green onion, finely chopped
1/2 tablespoon celery, finely chopped
1/2 teaspoon Worcestershire sauce
1 egg, beaten
1 cup breadcrumbs

Preparation

Cut the peppers in half lengthwise and remove seeds.
Mix the cheese, mayo, onion, celery, and Worcestershire sauce together.
Fill the peppers; press down on each top to flatten.
Chill in the fridge for 20 minutes.
Roll each pepper in the beaten egg, and then dredge in breadcrumbs to coat; place on a baking sheet.
Bake at 350\u00b0F for 10 to 12 minute or until tops are slightly crisp.