First, preheat your oven to 350.
Next, place the brussels sprouts, carrots, red pepper, onion and oil in an oven proof skillet. Heat over medium heat for 5-8 minutes or until mixture just begins to brown. Remove from heat and stir in the soup, milk, rice, thyme and salt. Mix very well. Sprinkle with cheese and cover with foil.
Finally, you will bake it for 20 minutes. Remove the foil and return to the oven for an additional 20 minutes or until the mixture is bubbly and cheese just begins to brown. Let it stand for 10 minutes before serving.