On any given day you are likely to find at least five types of fresh and/or dried chillies in my fridge and kitchen cupboard. I simply love the flavour variations of different chillies as does my family. Some are mild and sweet, some smoky, others fiery hot and still others that have a peppery tickle. Substituting one kind for another can drastically alter a dish, so it’s important to use the right kind of chilly as specified by a recipe.
I was drawn by fresh, plump, dark green jalapeños during my veggie shopping and there was no way that I could’ve left without buying some. Right there, in the store, I had an idea to stuff them with a savoury filling and serve them with drinks or even as a side dish. Jalapeños have so much going on in terms of a crunchy, juicy texture and a moderately hot kick of heat that one has to actually do very little to transform them into a delicious dish. Make sure to remove the seeds and the filament (where all the heat is generally concentrated) before you stuff them.
Rice and Cheddar Stuffed Jalapeños
- 10-12 fresh jalapeños halved lengthwise and de-seeded
- 1 cup cooked rice
- 1 egg beaten
- 1/2 medium onion finely chopped
- 1 tsp chopped garlic
- 1/2 to mato finely chopped
- 3/4 cup sharp cheddar cheese grated
- 1/2 tsp fresh black pepper
- 1 tbsp olive oil
- Rub the halved jalapeños with a little olive oil and salt and set aside for the water to draw out.
- Preheat the oven to 150 degrees C and line a baking sheet with parchment.
- Heat the remaining oil in a pan and lightly sauté the onions till soft and translucent. Now add the garlic, sauté for a further minute and throw in the tomatoes.
- Season with salt and pepper, put in the rice and mix well. Take it off the heat and let it cool down a bit before adding the beaten egg to fully coat the rice. Now stir in the grated cheddar.
- Using a teaspoon, stuff the jalapeño halves with the mixture and cook for 20-30 mins till the peppers are cooked but not limp - they must still have a slight crunch to them. Serve hot.