Algerian Flafla (Bell Pepper Salad)

Steps

1. Preheat your oven to 450°F (230°C). Place the whole peppers on a sheet of aluminum foil.
2. Roast the peppers in the oven until the skin is blackened and the peppers are tender, approximately 30 to 45 minutes, turning them as needed.
3. Once roasted, remove the peppers from the oven and let them cool for about 10 minutes. Peel off the charred skin, and discard the stems and seeds. Chop the roasted peppers into half-inch pieces.
4. In a skillet, heat olive oil over medium heat. Add the onion and cook until it becomes soft and translucent, around 5 minutes.
5. Incorporate the garlic, salt, and pepper. Then stir in the chopped peppers and tomato. Cook for another 5 minutes, stirring occasionally, until the tomato is softened and the flavors meld together.