Algerian Flafla (Bell Pepper Salad)

Instructions

1. 1

   Preheat the Oven

   1 min

   Set your oven temperature to 450°F (230°C) to prepare for roasting. Lay out the whole green bell peppers on a large sheet of aluminum foil, making sure they are spaced apart for even cooking.

2. 2

   Roast the Peppers

   50 min

   Place the prepared peppers in the preheated oven and roast them until the skins are nicely charred and blackened, which should take about 30 to 45 minutes. Remember to turn the peppers occasionally to ensure all sides are evenly roasted and tender.

3. 3

   Cool and Chop Peppers

   8 min

   Once the peppers have finished roasting, carefully remove them from the oven and let them cool for approximately 10 minutes. After cooling, peel away the charred skin, discarding the stems and seeds, then chop the roasted peppers into half-inch pieces for the salad.

4. 4

   Sauté the Onions

   4 min

   In a skillet, pour in olive oil and heat over medium heat until shimmering. Add the finely chopped red onions and sauté them for about 5 minutes, or until they are soft and translucent, imparting a sweet aroma.

5. 5

   Combine Ingredients

   5 min

   Stir in the minced garlic, salt, and black pepper into the skillet. Next, add the chopped roasted peppers along with the diced plum tomato, cooking for an additional 5 minutes while stirring occasionally until the tomato has softened and all the flavors are well combined.