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Algerian Flafla (Bell Pepper Salad)

Algerian Flafla (Bell Pepper Salad)

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
jacqueline senouci

jacqueline senouci

This dish is great for summer meals. Bell peppers are roasted and then twice-cooked with other vegetables to make a sweet and rich treat. Serve with a baguette, and use the bread as your fork, Algerian-style.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 53 kcal
  • 3%
  • Fat:
  • 3.6 g
  • 5%
  • Carbs:
  • 5.2g
  • 2%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 101 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

jolmez
17

jolmez

8/30/2010

This recipe was absolutely delicious! I followed the recipe exactly and didn't change a thing, and it came out perfect. It was very easy and great flavor. I ate it as a main course with crusty bread, as suggested, and my husband loved it as well. A keeper!

thegreengirls
7

thegreengirls

4/25/2011

I thought this was devine except I would use more than 1 tablespoon olive oil I just poured it in by eye, and we LOVE the floavor of EVOO so- that would be my only suggestion, therwise I followed this to a T and it was a delishious side to our roasted chicken and white wine :)

Pynkie
7

Pynkie

1/10/2011

I made this for me and my boyfriend and I really enjoyed it. He said it was good but a little strange. However, he went back for seconds. I didn't measure out the onion (I used about a quarter of a small red onion) and used jarred minced garlic. I wish I used fresh garlic. All in all it is a tasty dish.

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