Mashed Dough and Green Pepper Stew

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Traditional Algerian stew with tender green peppers and a unique dough mixture, simmered with cumin and cayenne. This Algerian-inspired vegetarian recipe, ready in about 45 minutes, pairs green bell peppers, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Algerian cuisine 280 cal/serving

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Ingredients

2 large, finely chopped green bell peppers
1 large, finely chopped onion
3 cloves, minced garlic
1 tsp cumin
1 tsp paprika
1/2 tsp cayenne pepper
1/2 cup all-purpose flour
1/4 cup water
2 tbsp olive oil
1 can (14 oz) diced tomatoes
2 cups vegetable broth
to taste salt
to taste black pepper
2 tbsp fresh, chopped parsley

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large finely chopped onion and 3 minced garlic cloves. Cook for 3 minutes until fragrant.
Step 2: Add 2 large finely chopped green bell peppers, 1 tsp cumin, 1 tsp paprika, and 1/2 tsp cayenne pepper. Cook for 5 minutes, stirring occasionally, until peppers are softened.
Step 3: In a small bowl, mix 1/2 cup all-purpose flour with 1/4 cup water until smooth to form a paste.
Step 4: Stir the flour paste into the pot and cook for 2 minutes, stirring constantly.
Step 5: Add 1 can diced tomatoes and 2 cups vegetable broth. Bring to a simmer and cook for 15 minutes.
Step 6: Stir in 2 tbsp fresh chopped parsley and season with salt and black pepper to taste. Simmer for 5 more minutes.