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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


  • 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


  • 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.