Algerian Flafla (Bell Pepper Salad)

Begin by preheating your oven to a high temperature of 450 degrees F (230 degrees C), perfect for roasting the peppers evenly. Place the whole green peppers on a sheet of aluminum foil, ensuring they are spaced apart for even cooking. Slide them into the oven and allow to roast until their skin blisters and blackens in spots, and the peppers become soft and tender, about 30 to 45 minutes. Remember to turn the peppers once halfway through roasting if necessary to achieve an even char. Once roasted, carefully remove the peppers from the oven and set them aside to cool for about 10 minutes. This rest period makes peeling safer and easier. Gently peel away the blistered skin, then remove the stems and seeds to avoid any bitterness. Chop the peeled peppers into roughly half-inch pieces, letting the smoky aroma entice you. Next, warm the olive oil in a skillet over medium heat. Add the chopped red onions, cooking and stirring frequently until they soften and turn a translucent golden hue, about 5 minutes. This step unlocks their sweetness and depth. Stir in the crushed garlic along with your desired amounts of salt and pepper for seasoning. Then add the chopped roasted peppers and diced plum tomatoes. Cook together over medium heat, stirring occasionally, until the tomatoes soften and meld seamlessly with the other ingredients, about 5 minutes. This final simmer brings all the flavors into perfect harmony. Tip: For an extra smoky flavor, consider roasting the peppers directly on a grill flame if available. Serve the Flafla chilled or at room temperature to best enjoy its vibrant taste and texture.