Fiery Algerian Filfla - Roasted Peppers with Garlic and Tomato

Name: Fiery Algerian Filfla - Roasted Peppers with Garlic and Tomato
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: Mediterranean, Middle Eastern
Ingredients: 3 tbsp olive oil + extra olive oil for garnish; 2 large bell peppers; 1 serrano pepper (remove seeds if you can’t handle spice); 4-5 roma tomatoes; 1 bunch garlic; Salt to taste preference; pepper to taste preference; Cayenne pepper optional

7 steps

Prep:5minCook:40min

Attention, foodies! Get ready to savor a sensational Algerian appetizer that will leave you craving for more. 🇩🇿🍽️ Crafted with just a handful of ingredients, this masterpiece embodies simplicity and satisfaction. Imagine the aroma of garlic and olive oil dancing together, while a generous dose of vitamin C from the bell peppers nourishes you. This appetizer, a cure-all in its own right, has graced my childhood stove day after day. 🏡✨ For the perfect experience, pair it with fresh bread of choice, I love it with a baguette. The combination is pure magic and a must try!

Updated at: Thu, 17 Aug 2023 06:01:05 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories138.8 kcal (7%)

Total Fat11.1 g (16%)

Carbs9.7 g (4%)

Sugars4.5 g (5%)

Protein1.6 g (3%)

Sodium200 mg (10%)

Fiber2.1 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 Tbspolive oil

extra olive oil for garnish

2bell peppers

large

1serrano pepper

remove seeds if you can’t handle spice

1 bunchgarlic

Instructions

Step 1

Cut the top off your garlic and place it along with all vegetables on baking dish and into the oven for 30 minutes at 400F (skin should start to char and become easy to peel) or you can place all the vegetables and garlic in a bbq grill and allow them to cook until charred and peelable.

Step 2

Remove veggies and place into a large bowl with ice to cool off quickly so you can peel. Another hack is to place them into a plastic bag and allow them to sweat in there for the skin to peel easier.

Step 3

Peel off all the skin from the peppers and tomatoes and squeeze out all the garlic into a pan with 3 tablespoons olive oil.

Step 4

Cook on medium heat for about 15- 20 minutes or until all the liquid from the tomatoes evaporates and you’re left with a thick paste of tomatoes and bell peppers.

Step 5

Add salt and pepper to your taste preference and if you like it spicy add as much cayenne pepper and chilli flakes as you like until desired taste.

Step 6

Plate hot with olive oil drizzle on top.

Step 7

Enjoy with a warm baguette