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Corn Paella Stuffed Peppers


  • 8 x bullhorn peppers

  • Extra virgin olive oil

  • 3 cloves garlic, peeled and squashed

  • 1 onion, chopped

  • 1 stick celery, chopped

  • Pinch salt

  • Pinch chilli flakes

  • Pinch saffron threads

  • 1 cob corn, nibs removed

  • ½ cup rice

  • 1 litre water

  • 150g Spanish goats cheese, cubed

  • 1 handful green olives, de-seeded


  • 1.

    In a medium pan heat some extra virgin olive oil.

  • 2.

    Add garlic, onions, celery and salt. Sweat for 10 minutes on medium heat, until lightly translucent.

  • 3.

    Add chilli, saffron and corn and stir.

  • 4.

    Once combined add rice and water, place a lid on and turn down to a simmer and cook until the rice is tender. When it is ready remove from heat and set aside to cool.

  • 5.

    Meanwhile, bbq the whole peppers until lightly charred, cut a slit along each pepper and pull out the seeds.

  • 6.

    When the rice has cooled a little add the cheese and stir to combine.

  • 7.

    Preheat the oven to 180C.

  • 8.

    Stuff the peppers with the rice mixture, using you fingers to push the rice and cheese into the ends of the pepper.

  • 9.

    Place the peppers on an oven tray, cut side down, and sprinkle over a little salt and drizzle with some more oil. Scatter green olives over the top.

  • 10.

    Bake in oven for 15 – 20 minutes, or until hot through.

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