Appetisers, Soups & Salads/ Recipes/ Vegetables

Rice and Cheddar Stuffed Jalapeños

rice-stuffed-jalapenos

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
Serves 6
Hard-to-resist jalapeño bites
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 10-12 fresh jalapeños halved lengthwise and de-seeded
  2. 1 cup cooked rice
  3. 1 egg beaten
  4. 1/2 medium onion finely chopped
  5. 1 tsp chopped garlic
  6. 1/2 tomato finely chopped
  7. 3/4 cup sharp cheddar cheese grated
  8. 1/2 tsp fresh black pepper
  9. salt
  10. 1 tbsp olive oil
Instructions
  1. Rub the halved jalapeños with a little olive oil and salt and set aside for the water to draw out.
  2. Preheat the oven to 150 degrees C and line a baking sheet with parchment.
  3. 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.
  4. 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.
  5. 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.
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