Rinse the peppers and cut them in half lengthwise, including the stem.
Remove the seeds and septum from the peppers. Place the bell pepper halves in a well-greased baking dish or, if desired, on a large baking sheet lined with parchment paper.
Bring plenty of water to a boil. Pour in the tomatoes for only 1 minute, drain and quench briefly when cool.
Remove the skin and cut the tomatoes in half. Place them in the bell pepper halves.
Remove the skin from the garlic and cut into thin slices. Cut the basil into strips. Distribute the garlic, basil and capers evenly in the bell pepper halves. Season everything with a little balsamic vinegar and salt and pepper. Finally, drizzle generously with olive oil.
Bake the peppers in the oven heated to 200 degrees on the second lowest rack for about half an hour, until they are soft and slightly browned at the edges.
Serve hot or lukewarm.
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