Roast the red bell peppers: Remove the stem and seeds and cut into quarters. Place on a baking sheet and drizzle with olive oil. Roast in the oven for 15-20 minutes.
Remove the bell peppers from the oven and allow them to cool. Once they are cool enough to touch, peel the skin off.
In a food processor, blend the bell pepper until smooth. Add in the remaining ingredients and pulse until well blended.
Serve immediately or store in the refrigerator in an air-tight container for up to one week.