Preheat oven to 400°F. Place all the peppers from one bag on a baking sheet and roast until tender. Remove and set aside to cool.
Chop half the roasted mini peppers and purée the rest. Combine well in a bowl until smooth. Season with salt and pepper.
Place wheel of Brie cheese in the center of a large serving board. Top with fresh thyme.
Arrange the other ingredients around it, starting with fresh produce followed by meat and crackers until the board is full.
In a small bowl, serve the mini pepper dip with the board.