Algerian Flafla (Bell Pepper Salad)

  4.1 – 6 reviews  

Making these Instant Pot artichokes is quick, simple, and risk-free. They cook up tender and are ideal for splitting. Serve with lemon juice for a vegan starter, or melted butter or aioli if you’d rather.

Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 4
Yield: 4 servings

Ingredients

  1. 3 green bell peppers
  2. 1 tablespoon olive oil
  3. 1 tablespoon finely chopped red onion
  4. 1 clove garlic, minced
  5. salt and pepper to taste
  6. 1 roma (plum) tomato, diced

Instructions

  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.

Reviews

Robert Reyes
You have to add some of the spices you want to make it something tasty. This is a great base recipe but it should not be a final. I added seasoning salt and your definitely going to want to add more red onion and garlic.
Pamela Frost
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.
James Hensley
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.
Rebekah Miller
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 🙂
Paul White
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.
Alexandra Wang
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!

 

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