Coat your peppers in olive oil and bake them for 40 minutes at 357F.
Once done, place them in a bowl and cover with plastic wrap until they cool. Approximately 10 minutes.
Remove charred skin, stems, core, and seeds, and slice the peppers into strips. Lightly blot any excess moisture with a paper towel.
Put the red pepper strips into a food processor with sour cream, mayo, sundried tomatoes, garlic powder, salt, and smoked paprika, then blend it all until it reaches your desired consistency.
Top it with additional smoked paprika and sundried tomatoes, serve, and enjoy :)
Video
Notes
After roasting, allow the peppers to cool slightly before peeling off the charred skin. This step ensures a smoother texture for your crema.
Allow the crema to chill in the refrigerator for a few hours before serving. This enhances the flavors and allows the ingredients to meld together.