Baked peppers with olives and capers

For 8 people
1 medium-size yellow bell pepper
1 medium-sized red pepper
about 30 pitted olives
2 tablespoons salted capers
extra virgin olive oil

Preheat the oven to 200° c.
Wash the peppers and cut them in half lengthwise.
Remove the seeds and inner strands, then cut each pepper 8 foot, roughly the same size.
Place them on a baking pan previously greased with a thin layer of oil, instead of oil you can also use the cartaforno.
Rinse the capers under running water, so they lose extra salt. The ones we recommend for this preparation are the capers who are among the most tasty and precious, but also using other the end result will be equally agreeable. Chop the capers together with olive on a cutting board.
You can even process them faster, but less compact and more tritandoli by hand will remain grainy, giving the final dish a more rustic look and craftsmanship.
Place the chopped olives and capers thus obtained on the slopes of peppers already in place on the baking sheet and sprinkle with a few drops of olive oil. Bake in preheated oven for about 20 minutes, until the peppers have softened.
Serve hot or warm in winter, cool in summer.