BELL PEPPERS STUFFED WITH TOMATOES

Steps:

• Oven: 350 deg F/180 deg Celsius.
• (I find the above simple flavours quite adequate, but feel free to add fresh, chopped herbs such as thyme and rosemary).
• Wash and dry, then slice the stem tops off the peppers. Remove the seeds and as much of the ribs as possible. (Use nice large peppers).
• (*Do make sure the peppers will stand upright on their bottoms. These are not always even, so you might need to slice off a tiny bit here and there to make them stay upright. Try not to slice through the flesh!).
• Season very lightly inside with salt and pepper (capers are salty, so don't season if uncertain).
• Peel the tomatoes as thinly as possible.
• Put a tablespoon of capers and a tablespoon chopped onion into each pepper cavity, and pop a peeled tomato into each one.
• Add a tiny pinch salt and pepper to each tomato top, and sprinkle over each a 1/2 teaspoon sugar. (This is important for flavour -- do not leave out).
• Dribble a tablespoon (or less) olive oil over each stuffed pepper.
• Fit the stuffed peppers into a smallish oven dish so they stand close together and can't fall over. Add a tiny bit of water to the dish (they'll shed their own liquid anyway).
• Otherwise, bake alongside a roast, with other roasting vegetables. If doing this, remember that a lemon juice-honey-mustard dressing is great on roasting veggies, and will complement the flavour of the stuffed peppers.
• Roasting time: about 1 hour. Don't bake until the peppers collapse.