Add the water, sugar and yeast to a bowl and mix well - set aside till mixture is frothy (about 5 minutes).

Then, add flour and salt together into a bowl and mix, add the yeast/water mixture and cheddar and knead till dough isn’t sticky.

Oil a bowl and set dough in it. Cover with a warm moist towel and set aside for 1 hour.

Dough will be double in size. At this point divide dough into 4 balls. Roll each ball out into a tube. Divide tube into four “fingers”. Shape into Walking Dead-type fingers. Brush with egg wash. Add a slivered almond for the nail.

Bake breadsticks in a oven that’s been preheated to 425 degrees F for approx. 15 minutes.

While dough is sitting covered, wash and roast the red peppers by preheating oven to 400 degrees and setting the red peppers to bake in it for 20 minutes. Then, flip peppers over and bake another 20 minutes. When done, cover with foil and set aside till cool.

While peppers are cooling, saute onion and garlic for about 15 minutes, stirring to keep them from burning.

Add the wine into another pan, turn stove onto medium high heat and let wine reduce down for about 8-10 minutes. The ⅓ cup of wine will reduce down to about 1-2 tbsps.

When peppers are cool, the stem and skin will separate from them easily. Add the flesh of the 3 bell peppers to a food processor or a bowl where you can easily use your immersion blender. Also add in the onions, garlic, ginger, salt, pepper, parsley, red wine reduction and chili powder and pulse till ingredients are roughly incorporated. Serve with the whole wheat breadsticks.