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|