Algerian Flafla (Bell Pepper Salad)

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Preheat an oven to 230°C / 450°Fdegrees F (230 degrees C). Put 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. 2Remove peppers from the oven and put to one side 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 skillet over medium heat. Fold in the onion and cook, giving it a stir frequently, until the onion has softened and turned translucent, about 5 minutes.
4. 4Add the garlic, salt, and pepper; fold in the chopped peppers and tomato. Cook over medium heat, giving it a stir occasionally, until the tomato is soft and the mixture is well incorporated, about 5 minutes.