Begin by soaking the nuts in filtered water for at least two hours, then rinse and drain well.
Preheat your oven to 350F.
In a high-speed blender, process the bell pepper and all of the seasonings together until you have a smooth, brightly colored sauce. Add in the nuts, and blend again, until thick and creamy. *Note: If you don't have a powerful blender, you can use a food processor instead, but it may take up to 10 minutes to get a smooth consistency.
Transfer the batter to a 9" x 13" baking sheet, lined with parchment paper, and use a spatula to spread it out evenly. If the batter starts sticking to the spatula, use wet hands to smooth out the top!
Bake at 350F for 20 minutes, then remove from the oven and use a pizza cutter to score the cracker shapes.
Return to the oven, to bake for another 10-15 minutes, or until firm enough to move without losing their shape.Watch closely, as you don't want them turning too brown!
For a nice and crisp cracker, you'll want to flip them over to bake on both sides. To do this, I simply placed a second pan (lined with a Silpat) on top of my cracker pan, and flipped them over! The parchment paper will come with your crackers, and you'll need to gently peel it off to bake the bottom sides of your crackers. My crackers naturally separated where I scored them upon flipping, making them easy to work with.
Return to the oven for another 10 minutes, or until they reach your desired crispiness.
Allow the crackers to cool completely, then serve!