Meanwhile, cut the red peppers in half lengthways and remove the seeds. Chop the tomatoes and dice the garlic and chilli. Place the tomatoes, garlic and chilli in a large bowl, season and add the thyme leaves, then mix well. When the vegetables are roasted, remove them and add them to the tomatoes. Reduce the oven temperature to 160°C/gas 3. Place the peppers cut-side up on a roasting tray and generously spoon the vegetable mix into the cavities. Drizzle with a little olive oil, place in the oven and cook for a further hour until they have reached a soft and melting consistency.