Cottage Canoes (Jalapeno Peppers with Cheese) // Summer's Best, Episode: Fowler

Ingredients

12 large jalapenos
1 1/2 cups sharp cheddar cheese, finely shredded (375 ml)
1/4 cup mayo (60 ml)
1 green onion, finely chopped
1/2 tsp of Worchester sauce (2.5 ml)
1 egg beaten
1 cup breadcrumbs

Instructions:

1. Cut the peppers in half lengthwise and remove seeds. Mix the cheese, mayo, onion, celery, and Worchester sauce together. Take this mixture and fill the peppers. Press down on each top to flatten. Chill in the fridge for 20 minutes.
2. Roll each pepper in the beaten egg, and then dredge in breadcrumbs to coat. Place on a baking sheet. Bake at 350ºF (180ºC) for 10 to 12 minute, until tops are slightly crisp.
Serves 6.