Preheat your oven to 425°F. Brush the red bell peppers with 1 tablespoon olive oil and place them on a lightly oiled sheet pan.
Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap for about 5 minutes to let them steam.
In a food processor, combine the roasted pepper strips, toasted walnuts, breadcrumbs, chopped garlic, pomegranate molasses, lemon juice, Aleppo pepper, cumin, salt, and black pepper.