Preheat the oven grill.
Slice the bell peppers in half lengthwise and remove the seeds.
Roast the peppers under the grill until they start to blacken slightly. Turn them halfway through to roast evenly.
Place the roasted peppers in a sealed Tupperware container or covered pot. Let them sit for 3 minutes.
Peel off the skins under cold running water.
Blend the peeled peppers together with the remaining ingredients in a blender until smooth.
Serve in a bowl with bread or crackers.