Vegetarian Algerian
Preheat an oven to 450 degrees F (230 degrees C). Place 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.
Remove peppers from 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.
Heat the olive oil in a skillet over medium heat. Stir in the onion and cook
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Compact view of the recipe's protein, carbs and fat.
3 macros
Protein
19g
18%
18 % des calories
Carbs
29g
27%
27 % des calories
Fat
26g
55%
55 % des calories
A practical estimate for how much to serve and cook.
Per serving
120g
For the full recipe
240g
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.
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