Preheat the oven to 220°C/Fan 200°C. Put the pepper halves onto a baking tray, cut-side up. Use a dish that is big enough for them to fit in one layer.
Season with salt and pepper, scatter the thyme leaves together with the garlic over the peppers and drizzle with the oil. Then place 2 cherry tomatoes in each pepper half.
Roast in the top half of the oven for about 25 minutes or until the peppers have softened and charing a little and the tomatoes have blistered. Don’t let them dry out.
Remove from the oven and add a drop or two of red wine vinegar to each pepper and sprinkle with capers and parsley. I actually served in the same dish as the pepper is so soft you don’t want to break them up.