Cut peppers in half; remove seeds. Place cut-side down on foil-lined baking sheet. Flatten with palm of hand. Roast or broil 10 to 15 minutes, until charred and blackened. Remove from oven and immediately wrap peppers in foil.
Let stand 10 minutes. Unwrap and peel peppers. Place garlic in food processor. Pulse until finely chopped. Add almonds, pulse. Add peppers and oil; purée until smooth. Stir in cheese. Season with salt.
