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.