For the peppers with capers and marjoram, preheat the oven to 220°. Place peppers whole on a baking sheet and roast in the oven, turning several times, until the skin is black (about 30 minutes). While peppers are still warm, place them in a plastic bag and seal tightly until cool. Now carefully peel off the skin, remove the seeds and cut the peppers into strips. Mix the bell bell pepper strips in a bowl with the remaining ingredients and let the bell bell pepper mix with capers and marjoram for about 1 hour.