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

Quiche 'n' Tell
Hard-to-resist jalapeño bites
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Servings 6

Ingredients
  

  • 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
  • salt
  • 1 tbsp olive oil

Instructions
 

  • 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.

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