All you need are a few pantry ingredients and 20 minutes to make these stuffed jalapeño peppers loaded with fluffy Carolina® White Rice and melty Panela cheese.
Preheat broiler with oven rack 6-inches away from heat source.
With a small knife, cut a slit in each jalapeño from stem to tip. With a small spoon, scoop out the seeds and discard.
Stuff each pepper with some of the cooked rice.
Cut the cheese into pieces that will fit into peppers. Stuff each pepper with a piece of cheese.
Arrange prepared peppers on a baking pan and place under broiler. Broil 2-3 minutes, watching so they do not burn.
Remove from oven and top with salsa, sour cream and cilantro.
Peppers can also be prepared on a grill.
In a hurry? Skip the broiler and place peppers in the microwave for 1-2 minutes, or until cheese is melted.
Substitute Panela with your favorite cheese.
Wear a disposable glove when seeding peppers.
Similar to a jalapeño popper, these cheesy rice stuffed jalapeños take the idea of classic stuffed bell peppers with rice and cheese and add a layer of heat using jalapeños and Mexican-inspired flair with Panela cheese.
Made with a few ingredients you most likely have on your shelf like salsa, sour cream, white rice and cheese, these simple but tasty peppers are perfect to serve at your next BBQ or tailgating event or to serve as a side for dinner!
Hot outside? You don’t have to turn on the oven to enjoy them! Simply toss your peppers in the microwave for 1-2 minutes or place right on the grill alongside your other favorites.
Feel free to substitute Panela cheese with your favorite variety like spicy pepper jack or more mild Cheddar.
If you’re looking to enhance the flavor and take the heat up another level, swap out the plain white rice for our Spicy Sriracha Rice. To keep things flavorful but a bit more on the mild side use our Cilantro Lime Rice recipe.