thinly chop olives and capers;
in a large mixing bowl, combine capers, olives and the diced mozzarella.
cut the bell peppers into two halves lengthwise;
remove the seeds and the membrane from inside. Wash and dry them carefully.
place them into a baking pan lined with parchment paper.
spoon the mixture with mozzarella into the bell peppers, sprinkle with chopped basil and breadcrumbs, drizzle with some olive oil
pre heat the oven at 180° C (356°F) and roast for about 30 minutes.
eat them hot to fully enjoy stringy mozzarella.