Ingredients
Method
1.Preheat oven to 220°C (200°C fan-forced).
2.Quarter capsicums; discard seeds and membranes. Roast, skin-side up, until skin blisters and blackens. Cover capsicum with plastic or paper for 5 minutes; peel away skin, then chop coarsely.
3.Blend or process capsicum and cream cheese until smooth; stir in nuts.