Rice stuffed Jalapeno Poppers
Recipe by: Tumi Mogoai
 
Serves: 4
Cooking time: 35 min

Ingredients 
1 cup Excella rice, cooked
¼ cup green pepper, chopped
1 tbsp garlic powder
1 cup plain cream cheese
¼ cup cheddar
¼ cup mozzarella
1 tbsp fresh coriander, chopped
juice of 1 lemon
1 tbsp smoked paprika
1 tsp sugar
12 large jalapeno’s
salt and pepper to taste
flour
1 egg
breadcrumbs
¼ cup capers, drained and dried

Method 
You can prepare the poppers in two methods.
Method 1:
In a medium saucepan, heat up your oil to 170C. Fry your capers until crispy then transfer to paper towel to drain excess oil.
In a bowl, mix Excella rice with the first 9 ingredients. Transfer the mixture into a piping bag then fill each jalapeno with enough of the cheese mixture before breading with flour, egg then breadcrumbs. You can do the egg and breadcrumb coating twice to ensure a crispier finished product. Fry the poppers until golden brown then set of paper towel to drain excess oil.
Serve hot and crispy.

Method 2
Preheat oven to 205C
In a bowl, mix Excella rice with the first 9 ingredients on the list. Cut each jalapeno in half then spoon the filling into each half. Sprinkle with some breadcrumbs then transfer onto a baking tray then bake until golden brown and melted. Remove from the oven and top with the crispy capers.
Serve hot.