Preheat your oven to 450 degrees Fahrenheit.

Line a baking sheet with parchment paper and put your bell peppers on it with the stems facing up.

Roast the peppers for 25-30 minutes. They are done when they have a good amount of blackening and browning around most of each pepper.

If using whole almonds AND a food processor (both of these things, not either/or) I recommend grinding your almonds as finely as you can by themselves first before adding other ingredients. Otherwise, skip this step.

When the peppers are cool enough to handle, remove the stems, which should come right off. You do not need to peel the peppers or remove the seeds.

Add the peppers along with all remaining ingredients to your blender or food processor. Blend until you reach the texture of your preference.

Serve and enjoy!