Preheat oven to 375 degrees F. Line a small baking dish with non-stick aluminum foil.
Cut the pepper in half lengthwise, leaving the stem intact on each half. Remove the seeds and the white, mealy, ribs with the tip of a sharp knife; discard.
Lay the peppers halves in the prepared baking dish. Spoon a little pesto into each pepper half or line two fresh basil leaves into each pepper.
Cut the small tomato into slices and place into the peppers. Cut cherry tomatoes in halves and tuck around the tomato slices. Tuck garlic slices all around the tomatoes. Salt and pepper each bell pepper. Add a few thyme leaves over the top. Drizzle with olive oil.
Place the prepared peppers in the preheated oven and roast until the peppers are completely soft and getting dark around the edges, approximately 1 hour.
Remove from oven and garnish each peppers with a thyme sprig, if desired.
Makes 2 servings.
* If possible, select bell peppers that are flat on the bottom as they stand up better while cooking.
** Check out Karen's Basil, Lemon, and Macadamia Nut Pesto, Basil Pesto with Pistachio Nuts, and Sun-Dried Tomato, Basil, and Almond Nut Pesto. Any of these pesto recipes would be great with the roasted peppers.
Stuffed Red Bell Peppers with Pesto and Tomatoes Recipe: https://whatscookingamerica.net/karencalanchini/stuffed-redbellpeppers.htm