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Oven: 350 deg F/180 deg Celsius.
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(I find the above simple flavours quite adequate, but feel free to add fresh, chopped herbs such as thyme and rosemary).
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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).
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(*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!).
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Season very lightly inside with salt and pepper (capers are salty, so don't season if uncertain).
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Peel the tomatoes as thinly as possible.
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Put a tablespoon of capers and a tablespoon chopped onion into each pepper cavity, and pop a peeled tomato into each one.
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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).
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Dribble a tablespoon (or less) olive oil over each stuffed pepper.
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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).
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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.
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Roasting time: about 1 hour. Don't bake until the peppers collapse.
