Preheat the oven to 350 degrees.
Slice the peppers in half and core out the seeds.
Place them on the baking sheet with the garlic cloves and drizzle them with olive oil, a sprinkle of salt and pepper.
Roast the peppers until soft about 20 -30 minutes.
While you are roasting the peppers you can also toast the walnuts on a parchment covered cookie sheet at the same time on a different rack, for 10 to 15 minutes.
When then walnuts are toasted set them aside to cool .
Place the peppers and garlic in a covered dish and wait a few minutes.
Remove the cover and peel the peppers.
Place the peppers, garlic and the walnuts in a food processor.
Add the paprika, cumin, lemon juice, stevia, if using, olive oil and salt and pepper and pulse until smooth.
Taste with a spoon and add more salt if needed.
Using a spatula transfer it to a bowl and top with sesame seeds and cilantro.