Algerian Flafla (Bell Pepper Salad)

Name: Algerian Flafla (Bell Pepper Salad)
Yield: 4 servings
Cuisine: Algerian
Ingredients: 3 Green Pepper; 1 tablespoon Olive Oil; 1 tablespoon chopped Red Onions; 1 clove peeled crushed Garlic; To taste Salt; To taste Pepper; 1 Diced Plum Tomatoes

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Green Pepper3
Olive Oil1 tbsp
Red Onions1 tbsp
Garlic1 clove
Salt
Pepper
Plum Tomatoes1

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 0 min

1
Preheat an oven to 450 degrees F (230 degrees C). Place the whole peppers on aluminum foil. Bake until the skin is spotted black and the peppers are soft, 30 to 45 minutes, turning the peppers once if necessary.
2
Remove peppers from the oven and set aside to cool for 10 minutes. Peel off the skin and remove the stem and seeds. Chop the roasted peppers into half-inch pieces.
3
Heat the olive oil in a skillet over medium heat. Stir in the onion and cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes. Add the garlic, salt, and pepper; stir in the chopped peppers and tomato. Cook over medium heat, stirring occasionally, until the tomato is soft and the mixture is well incorporated, about 5 minutes.