Algerian Flafla (Bell Pepper Salad)

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

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Heat the oven to 450 degrees F (230 degrees C).
2. Lay the whole green peppers on a sheet of foil and roast until the skins are blackened and blistered and the flesh has gone soft, 30 to 45 minutes, turning them once or twice as needed.
3. Take the peppers out and leave them to cool for 10 minutes.
4. Peel away the skins, then pull out the stems and seeds, and cut the flesh into roughly half-inch pieces.
5. Warm the olive oil in a frying pan over medium heat and add the red onion, cooking and stirring often until it turns soft and translucent, about 5 minutes.
6. Stir in the garlic along with salt and pepper to taste.
7. Tip in the chopped roasted peppers and the diced tomato, then cook over medium heat, stirring now and then, until the tomato breaks down and everything binds together, about 5 minutes.
8. Taste and adjust the seasoning before serving warm or at room temperature.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.