Delicious rainbow bell peppers stuffed with saffron rice and cranberry with wine. An easy-to-make low crab recipe that feeds the whole family and looks pretty too.
|1 yellow pepper||1 green pepper||1 orange pepper||1 red pepper||1 small red onion|
|1 cup red wine||1 cup dry cranberry||1 tbsp minced garlic||1 cup sliced green pitted olives||8 cherry tomatos|
|16 tbsp cooked saffron rice||1/2 cup good olive oil||1/2 cup fresh basil||salt TT||black pepper TT|
Spread about a tbsp saffron rice on each pepper wedge. Then add 1 tbsp of the cranberry mixture on the rice, then add cherry tomato and fresh basil, bake for 30 minutes until the peppers are tender. For garnish use fresh basil, serve warm or at room temperature.