For the stuffed peppers, cut the top off the peppers and set aside. Remove the seeds and white membranes from the peppers.
Cut the chard into strips. Drain the artichoke bottoms well and dice. Heat olive oil in a deep pan and fry the onions until golden. Add the chard and garlic and roast. Now add capers, diced artichokes and marjoram and continue to roast briefly. Remove from heat and cool slightly. Add eggs and bread cubes to the chard-artichoke mixture.
Fill the peppers with the chard-artichoke mixture and place the lid of the peppers on top.
Butter a baking dish and place the stuffed peppers in it. Pour some soup on top. Cook the stuffed peppers in a preheated oven at 180 °C for 35-40 minutes.