Algerian Flafla (Bell Pepper Salad)

Instructions

1- Preheat an oven to 450 degrees F (230 degrees C).

2- Place the whole peppers on aluminum foil.

3- Bake until the skin is spotted black and the peppers are soft, 30 to 45 minutes, turning the peppers once if necessary.

4- Remove peppers from the oven and set aside to cool for 10 minutes.

5- Peel off the skin and remove the stem and seeds.

6- Chop the roasted peppers into half-inch pieces.

7- Heat the olive oil in a skillet over medium heat.

8- Stir in the onion and cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes.

9- Add the garlic, salt, and pepper; stir in the chopped peppers and tomato.

10- Cook over medium heat, stirring occasionally, until the tomato is soft and the mixture is well incorporated, about 5 minutes.