The peppers should get grilled/blackened in the skillet, and will steam and soften with the lid on. Berbere is a spice from Ethopia that Ariel introduced to me. It's is a beguiling blend of chilies and about a dozen spices. I provide a link below to a recipe, or look for it at a spice shop.
2largered bell peppersseeds removed, quartered
3clovesgarlicpeeled and sliced thin
1tbsplemon juice,or to taste
salt and pepper to taste
berbere spice, cayenne, or red pepper flakesan Ethopian spice blend available at spice shops or blend your own
Using a 9-10-inch skillet with lid, add oil to the skillet and heat over medium-high heat. Place peppers skin side down; cover and cook on medium-high heat, without turning peppers until skins are charred and flesh is very soft, about 20 minutes. You should hear sizzling as moisture condenses on the lid and drips into the pan.
When peppers are very soft with charred skins, add garlic and cook a few minutes to lightly toast the garlic. Remove pan from heat and cool slightly.
Place peppers (with skin) and garlic, walnuts and lemon juice in a blender or food processor. Whirl until smooth and mixture becomes a creamy-red color and is a spreadable consistency. Add a little olive oil to thin if needed. Season with salt, pepper, and berbere or red pepper flakes. Adjust lemon juice for a little tangy-ness. Keeps refrigerated up to a week.