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 tomato's
- 16 tbsp cooked saffron rice
- 1/2 cup good olive oil
- 1/2 cup fresh basil
- salt, black pepper TT
Preheat the oven to 370˚F. Combine the red wine and dry cranberries in a small bowl, set aside.
Meanwhile cut each pepper in four pieces through the core and remove the ribs and seeds.
Then arrange all peppers cut side up, in a single layer in baking dishes. Sprinkle with salt and pepper.
Heat the olive oil in a medium fry pan add the chopped onion and satue for 3 minutes until soften. Add chopped garlic, and green olives saute for 2 more minutes. Next add mixed cranberry and red wine in the pan, bring to a boil and simmer for 5 minutes until the most of the liquid evaporated.
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.