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READY IN 55 mins

Algerian Flafla (Bell Pepper Salad)

Read Reviews (5)

"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." — jacqueline senouci

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

3 green bell peppers
1 tablespoon olive oil
1 tablespoon finely chopped red onion

1 clove garlic, minced
salt and pepper to taste
1 roma (plum) tomato, diced

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Directions

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.
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.
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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PREP 15 mins
COOK 40 mins
READY IN 55 mins

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Reviews More Reviews

Aug 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!

—jolmez

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Apr 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 :)

—thegreengirls

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5 Ratings

Jan 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.

—Pynkie

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Nov 27, 2011

MMMM, delicious. I added a bit of turmeric and basil, and it was great with the buttered fettucine and pork chops. Great stuff! Easy, too.

—ChilledCoyote

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Feb 24, 2012

Made this with red bell peppers as hubby does not like the green ones. He said that this was not as flavorful as he thought that it would be but then I did make this in February. I will try again in the summer with better tomatoes and see how he likes it. Thanks for posting the recipe.

—pelicangal

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Nutrition

Calories
53 kcal
3%

Carbohydrates
5.2 g
2%

Cholesterol
0 mg
0%

Fat
3.6 g
5%

Fiber
1.8 g
7%

Protein
1 g
2%

Sodium
101 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Algerian Flafla (Bell Pepper Salad)

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 53
Calories from Fat: 32

% Daily Value *
Total Fat 3.6g 5 %
Saturated Fat 0.5g 3 %
Cholesterol 0mg 0 %
Sodium 101mg 4 %
Potassium 200mg 6 %
Total Carbohydrates 5.2g 2 %
Dietary Fiber 1.8g 7 %
Protein 1g 2 %
Sugars 2.7g
Vitamin A 9 %
Vitamin C 124 %
Calcium 2 %
Iron 4 %
** Thiamin 7 %
Niacin 6 %
Vitamin B6 14 %
Magnesium 4 %
Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.