Preheat oven to 280°C/500°F. Cut top of bell pepper and remove core with a spoon. Crush garlic cloves and fill inside of bell pepper along with thyme and rosemary. Place filled bell peppers top down in a baking dish, brush wth olive oil, and season with salt and pepper.
Transfer bell peppers to preheated oven and roast at 280°C/500°F for approx 20 min., or until charred on top.
Remove bell peppers from oven and transfer to a freezer bag. Once bell peppers are cool enough to handle, gently remove skin using a peeling knife.
Discard roasted herbs and garlic, and transfer skinned bell peppers to an airtight container. Add fresh garlic, thyme, rosemary, and season with salt and pepper. Fill container with olive oil. Enjoy!