Cubanelle Peppers in Tomato Sauce

Easy side dish….no problem these cubanelle peppers stewed with onions and tomatoes are delicious!  I served them alongside chicken cutlets and salad and it made for an amazing meal. 

Cubanelle Peppers

½ Cup Extra Virgin Olive Oil

4 Garlic Cloves

¼ tsp. Red Pepper Flakes

1 Onion -Sliced Thin

10 Friggitelli Peppers (Sometimes called Cubanelle)

1 tsp. Salt

½ tsp. Pepper

28 oz. Can Whole Tomatoes – Use your hands to crush them

10 Basil Leaves – Chopped

In a large frying pan add the oil, red pepper flakes and garlic. Saute on a low flame for about 10 minutes until the garlic starts to cook through.  Add the onions and cook until they are translucent.  Add the peppers and raise the heat SLIGHTLY making sure not to burn the onions.  Cover and cook the peppers on all sides (the skin will start to get soft).  Then add the tomatoes, salt and pepper and stew the peppers for about twenty five minutes until cooked through on low heat.  Pro TIP…If you notice the tomatoes start to get too thick you can add a little water to your tomato can.  Swish it around to gather any remaining tomato juices and add to the pot.  Finish with fresh basil and serve

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