Algerian Flafla (Bell Pepper Salad)

Method6 steps

1. 1

   Step 1: Heat the oven to 230°C (450°F). Place the 3 whole green bell peppers on a foil-lined baking sheet.

   Uses 3 whole green bell peppers

2. 2

   Step 2: Roast the same peppers for 30–45 minutes, until soft and their skins are blackened in places. Check after 30 minutes and turn them if necessary for even roasting.

   Check roasted peppers · 30 minUses Same three oven-ready peppers

3. 3

   Step 3: Take the roasted peppers out of the oven and let them cool for about 10 minutes, until comfortable to handle. Peel off their skins and remove the stems and seeds.

   Cool Peppers · 10 minUses All three roasted peppers

4. 4

   Step 4: Cut the peeled roasted peppers into pieces about ½ inch (1.3 cm) across.

   Uses All peeled peppers with stems and seeds removed

5. 5

   Step 5: Heat the 1 tbsp olive oil in a skillet over medium heat. Add the 1 tbsp finely chopped red onion and cook, stirring frequently, for about 5 minutes, until softened and translucent.

   Uses 1 tbsp olive oil · 1 tbsp finely chopped red onion

6. 6

   Step 6: To the softened onion and its oil, add the minced garlic clove (1), salt and ground black pepper to taste, all chopped roasted peppers and the diced Roma tomato (1). Cook over medium heat, stirring occasionally, for about 5 minutes, until the tomato softens and the vegetables are combined. Serve as a side dish.

   Uses Same complete cooked-onion and oil mixture · 1 minced garlic clove · Salt to taste; amount not specified · Ground black pepper to taste; amount not specified · All three peeled and chopped roasted peppers · 1 diced Roma tomato