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In a medium pan heat some extra virgin olive oil.
Add garlic, onions, celery and salt. Sweat for 10 minutes on medium heat, until lightly translucent.
Add chilli, saffron and corn and stir.
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.
Meanwhile, bbq the whole peppers until lightly charred, cut a slit along each pepper and pull out the seeds.
When the rice has cooled a little add the cheese and stir to combine.
Preheat the oven to 180C.
Stuff the peppers with the rice mixture, using you fingers to push the rice and cheese into the ends of the pepper.
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.
Bake in oven for 15 – 20 minutes, or until hot through.
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