Algerian Flafla (Bell Pepper Salad)

• Green Pepper3
• Olive Oil1 tablespoon
• Red Onions1 tablespoon chopped
• Garlic1 clove peeled crushed
• SaltTo taste
• PepperTo taste
• Plum Tomatoes1 Diced

Instructions

1. 1

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

2. 2

   Place the whole peppers on aluminum foil.

3. 3

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

4. 4

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

5. 5

   Peel off the skin and remove the stem and seeds.

6. 6

   Chop the roasted peppers into half-inch pieces.

7. 7

   Heat the olive oil in a skillet over medium heat.

8. 8

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

9. 9

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

10. 10

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