Algerian Flafla (Bell Pepper Salad) Recipe

Preheat your oven to 450 degrees F (230 degrees C). Place the whole green peppers on a sheet of aluminum foil. Bake until the skin is spotted black and the peppers are soft, which should take about 30 to 45 minutes. If you notice one side isn't charring, turn the peppers once halfway through.

Once roasted, remove the peppers from the oven and set them aside to cool for about 10 minutes. This cooling period makes them easier to handle. Carefully peel off the charred skin, then remove the stem and seeds. Chop the roasted peppers into roughly half-inch pieces.

Heat the 1 tablespoon olive oil in a skillet over medium heat. Add the chopped red onion and cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes. Stir in the crushed garlic, salt, and pepper, then add the chopped roasted peppers and diced plum tomato. Continue to cook over medium heat, stirring occasionally, until the tomato is soft and the mixture is well incorporated, about another 5 minutes.