Cubanelle Peppers in Tomato Sauce

 

Looking for an 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

10 Friggitelli Peppers (Sometimes called Cubanelle)

1 Onion -Sliced Thin

2 Garlic Cloves 

28 oz. Puréed  Tomatoes - Use whole canned and puree yourself

1 tsp. Salt

½ tsp. Pepper

10 Basil Leaves - Chopped


In a large frying pan heat olive oil and add in the peppers. 

Saute the peppers on all sides (the skin will start to get soft).  

Then add the onions and garlic and saute until they get soft on a low flame. 

Add in the tomatoes and bring to a simmer. 

Season with salt, pepper and red pepper flakes.  

Cook covered for about twenty five minutes until cooked through on low heat. 

Finish with fresh basil and serve.

 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

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