Quail wash, dry with paper towel. Season with salt and pepper. Set aside to marinate.

Mix 4 teaspoons cranberry sauce with a teaspoon of olive oil. Season with salt and pepper to taste. Peel the garlic and Apple. Cut the Apple into four pieces, remove the core.

In the abdomen quail to pour a teaspoon of the sauce, brush them well inside to put a whole clove of garlic (it is possible and without it), a few needles of rosemary, a quarter of an Apple and a leaf of Basil. Tie legs with string.

Wash peppers, dry. Cut off the tip, clean the seeds.

In each pepper put a quail, previously lightly fry it in olive oil on both sides. (I did not roasted quail).

To coat the peppers with olive oil, leg of quail lubricate dark soy sauce. Bake at 180* 40-50 minutes ( or until done according to the instructions of your oven). For 5-7 minutes before end of cooking, to enable convection to brown the peppers and the legs of quails. Before serving, remove the skin from peppers. Serve with cranberry sauce, mixed with olive oil, sea salt and ground black pepper, also very tasty with cherry tomatoes.