Preheat the oven to 180 degrees. Cut the peppers in half lengthwise, remove the seeds. Cut off the white walls, leave the cuttings. Put the peppers in a heat proof shape cut up.

Incise the skin on the tomatoes and put them in a bowl, pour over boiling water and leave for a minute. Decant the liquid and clean the tomatoes from the skin. Cut into 6-8 slices each tomato. I even removed the seeds. I also want to note that if the peppers are not very large, then 4 tomatoes will be much, 2-3 is enough. Garlic cut into slices, olives in large pieces (in half), Basil chopped. Capers need to pump and rinse if they are very salty. Stir the mixture.

Stuff the peppers with the mixture. Salt and pepper stuffed peppers to taste. Pour each half of pepper with 1 tablespoon oil. Cook in the oven for 45-50 minutes.

The peppers are ready put on a hot dish or a La carte dishes and pour the juice from the mold. Before serving, garnish with Basil leaves.

Piping hot, these peppers is a wonderful treat. Aromatic, juicy....Very tasty! Bon appetit!