A spicy, creamy textured, red pepper dip, ideal for parties.
Preheat the oven to 200°C, 400°F, Gas 6. Spoon the garlic inside each pepper, lay them on a baking sheet and cook for 45 minutes. Remove and place the peppers in a plastic bag. Leave to cool.
Peel off the skins. Reserve one half of a pepper and place the remaining peppers in a food processor.
Add the almonds and remaining ingredients and process until smooth. Finely dice the reserved pepper and fold into the paste. Season well and spoon into a dish. Chill until ready to serve.