Cailles Cuites Dans des Poivrons

The idea for this dish came from an old Niçoise recipe for thrushes cooked in green bell-peppers. Quails are much more to my taste and a friend who farms these small delicious birds sells some of them boned. These, naturally, are ideal for this method. Nevertheless, quails still on the bone taste just as good cooked this way. Having bought the quails, I choose bell peppers – red, yellow, orange or even green – matched for size and just large enough to enclose the little birds.