Heat oil in skillet over medium-high heat. Season chicken with salt and pepper. Place chicken into the pan and cook until browned. Flip chicken and brown the other side. Set aside to cool. Add garlic and thyme to the pan and sauté until garlic is lightly browned. Add stock to pan and scrape up the brown bits in the pan. Add red peppers. Allow to cool. Dividing between the indicated number of freezer bags, put chicken and chicken stock mixture in the bag(s). Remove as much air as possible, seal, label and freeze.