Rice and Cheddar Stuffed Jalapeños
Hard-to-resist jalapeño bites
- 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.