I made this recipe from Clean Eating magazine before, but at that time I didn't have the smoked paprika nor did I have a jalapeno pepper. (Okay, honestly, I chose NOT to use a jalapeno pepper because I was afraid it would make the dish too hot, and I'm a wimp when it comes to hot and spicy foods) This time, however, I had both items and used them!
I used some tomatoes from our garden instead of buying the grape tomatoes from the store - I think that might've improved the taste considerably! - the green bell pepper is ours as well, and the little jalapeno pepper was from the garden of a co-worker of mine.
The dish turned out beautiful and delicious, and I will definitely be making it again. The jalapeno was not hot at all (another of my co-workers who is an amazing cook told me to remove the seeds and wash the pepper off really well to remove the oils that cause the heat; I did and it seemed to work!), and the smoked paprika has a lot more flavour than the plain paprika does. Next time, however I will be doubling the vegetables, because it's supposed to serve 4, but there's no way there's enough veggies for 4 people!