Algerian Flafla (Pepper Salad)

1. 

   1Heat an oven to 450 degrees F (230 degrees C) before you begin. Set the whole peppers on foil. Bake until the skin is spotted black and the peppers are soft, 30 to 45 minutes, turning the peppers once if necessary.
2. 2Take peppers out of 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. 3Heat the olive oil in a frying pan 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.

Ingredients

• 3 Green Pepper
• 1 tablespoon Olive Oil
• 1 tablespoon chopped Red Onions
• 1 clove peeled crushed Garlic
• To taste Salt
• To taste Pepper
• 1 Diced Plum Tomatoes