Halve the peppers lengthwise, place cut side down on a baking tray lined with baking paper.
Approx. 15 mins. in the centre of an oven preheated to 230°C. Halve the garlic clove, place alongside the peppers, roast for a further 10 mins. until the pepper skin is charred and starts to bubble.
Carefully peel away the skin, cut lengthwise into thirds. Finely chop the garlic, set aside.
Finely chop the onion. Heat the oil in a frying pan. Add the onion and sauté for approx. 10 mins. Add the reserved garlic along with the sugar, sauté for approx. 2 mins. Add the balsamic, bring to the boil, remove the pan from the heat.
Coarsely chop the pine nuts. Drain the capers, finely chop the capers, sultanas, parsley and mint. Add to the onions along with the remaining ingredients, mix and leave to cool.
Spread approx. 1½ tsp of filling on top of each strip of pepper, roll up and secure with toothpicks.