|2||red bell peppers|
|3 cloves||garlic (divided)|
|10 g||thyme (divided)|
|10 g||rosemary (divided)|
Preheat oven to 280°C/500°F. Cut top of bell peppers and remove cores with a spoon. Crush garlic cloves and place into the bell peppers along with thyme and rosemary. Place peppers upside down in a baking dish, brush with olive oil, and season with salt.
Transfer bell peppers to preheated oven and roast at 280°C/500°F for approx. 20 min. or until tops are charred.
Transfer peppers to a resealable freezer bag to steam the peppers and allow the skin to detach from the flesh more easily. Set aside until cool enough to handle then remove from the bag and peel with a small knife or your hands.
Discard roasted herbs and garlic, and transfer peeled peppers to an airtight container. Add garlic clove, thyme, rosemary, and season with salt and pepper. Fill the container with olive oil and enjoy!