For the marinated peppers, clean the peppers and quarter them lengthwise at the seams. In a steak pan with grooves, sauté in a little olive oil and let steam until the peppers are soft. Meanwhile, cut the garlic cloves into very thin slices and set aside.
Roast the almonds in a coated pan without fat and add them. Season the stewed paprika with salt and pepper, then deglaze with wine vinegar and let it infuse for a few more minutes.
Remove the bell pepper from the pan and mix in a bowl with the garlic and almonds and 1/16 liter of olive oil. Leave to infuse for at least 24 hours.