Halve the peppers, clean, wash, drain and cut them into pieces and place on a baking tray with the skin facing upwards. Peel garlic, cut into slices and also spread on the baking tray with the skin facing up.
Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for 15-20 minutes until the skin starts to come off.
Take the peppers out of the oven, put them in a bowl and cover with foil. Let the peppers rest for about 15 minutes.
In the meantime, wash the parsley, shake dry and pluck the leaves from the stalks. Chop leaves finely.
Remove the peel from the peppers. Put the peppers, garlic, orange peel and juice, paprika powder, parsley, except for a little bit for garnishing, and walnut kernels in a bowl and puree. Season to taste with salt and pepper.
Chill the dip for about 1 hour, garnish with parsley. Roasted bread tastes good with it.