Preheat the oven to 500ºF.

Cut bell pepper: Slice ½ inch from the top of the bell pepper. Remove the stem from the top. Twist and pull out the core, using a knife to loosen the edges as needed. Cut a slit down one side of the bell pepper. Turn the pepper skin side down and press it to create one long strip. Slide a knife along the inside to remove any remaining ribs and seeds. Arrange the bell pepper strip, and top, skin side up on a large nonstick baking sheet.

Trim the top off the garlic to expose the cloves. Place the garlic onto a nonstick baking sheet. Drizzle with olive oil, making sure to add a generous amount to the inside of the garlic. (If using jarred peppers, skip this step and add minced garlic to the food processor with the other ingredients.)

Broil: Adjust the oven rack 3 to 4 inches from the broiler element and place the sheet on the rack. Broil for about 10 minutes, or until the skin is puffed and most of the surface is well charred, rotating halfway.

Steam: Using tongs, transfer the bell pepper to a medium bowl and cover immediately with a tight-fitting lid. Set aside to steam for 10 minutes.

Change the oven setting to 425ºF and continue cooking the garlic until softened, for about 10 minutes.

Blend: Transfer the bell pepper, garlic cloves, sunflower seeds, paprika, nutritional yeast, lemon juice, sun-dried tomatoes, vinegar, Dijon, coconut aminos, and ¼ cup olive oil to the canister of a food processor or blender. Add 2 tablespoons water. Pulse or blend on high until smooth, adding more water as needed. Season with salt and pepper to taste.