Sides · Algerian

Algerian Flafla (Roasted Bell Pepper Salad)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · June 25, 2026

This Algerian classic turns humble green peppers into something special by roasting them until smoky and sweet, then folding in garlic, onion, and tomato. It's a warm, simple salad that works as a side, a light lunch, or a topping for crusty bread.

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Algerian Flafla (Roasted Bell Pepper Salad)

Why you'll love this

  • Just a handful of pantry ingredients turn into something special.
  • Smoky, sweet, and savory all in one warm salad.
  • Works as a side, a light lunch, or a topping for crusty bread.
  • Tastes great warm or at room temperature, so timing is forgiving.

EveryDayMeal recipe

Algerian Flafla (Roasted Bell Pepper Salad)

Prep
10m
Cook
45m
Total
55m
Serves
4
Level
Easy

Ingredients

  • 3 green bell peppers
  • 1 tablespoon olive oil
  • 1 tablespoon red onion, chopped
  • 1 clove garlic, peeled and crushed
  • 1 plum tomato, diced
  • to taste salt
  • to taste black pepper

Equipment

  • Sheet pan
  • Aluminum foil
  • Skillet
  • Sharp knife and cutting board

Instructions

  1. Heat your oven to 450°F (230°C). Set the whole peppers on a sheet of foil and roast until the skins are blistered and blackened in spots and the peppers feel soft, 30 to 45 minutes, turning once if needed.
  2. Pull the peppers out and let them rest for 10 minutes. Peel away the skins, remove the stems and seeds, then chop the flesh into roughly half-inch pieces.
  3. Warm the olive oil in a skillet over medium heat. Add the onion and cook, stirring often, until soft and translucent, about 5 minutes.
  4. Stir in the garlic, salt, and pepper, then add the chopped peppers and tomato. Cook, stirring now and then, until the tomato softens and everything comes together, about 5 minutes. Serve warm or at room temperature.

Tips from the kitchen

  • Roast the peppers until the skins are truly blackened in spots. That char is what gives flafla its smoky flavor.
  • Let the peppers rest in a covered bowl after roasting. The trapped steam loosens the skins so they slip right off.
  • Don't rinse the peppers under water to peel them. You'll wash away the smoky flavor along with the skin.
  • Taste and adjust salt at the end, since roasting concentrates the sweetness of the peppers.

Estimated nutrition per serving: 70 cal · 2g protein · 8g carbs · 4g fat

Make it your own

  • Swap green bell peppers for red or a mix for a sweeter, milder result.
  • Add a pinch of cumin or a little harissa for extra warmth and heat.
  • Finish with a squeeze of lemon and a drizzle of good olive oil for brightness.

Storing & make-ahead

Keep leftovers in an airtight container in the fridge for up to 3 days. Serve cold or gently rewarm in a skillet. You can roast and peel the peppers a day ahead, then finish the skillet step just before serving.

Good to know

Can I roast the peppers another way?
Yes. Char them over a gas flame, under the broiler, or on a grill until blackened, then steam and peel the same way.
Do I have to peel the peppers?
Peeling gives the silky texture flafla is known for, but if you're short on time you can skip it. The dish will just be a bit more rustic.
Can I make this ahead?
Absolutely. Flafla actually tastes better after the flavors sit. Make it a day ahead and serve at room temperature or gently warmed.
What do I serve it with?
It's great with crusty bread, alongside grilled meat or fish, or as part of a spread with other small salads.

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