Cubanelle (Italian frying) peppers in tomato

Cubanelle peppers in tomato sauce

Makes: 4 servings

Total time: 30-35 minutes, Cook time: 25-30 minutes, Prep time: 5 minutes


  • 8 Cubanelle peppers
  • 4 large Roma tomatoes
  • 3 garlic cloves, minced
  • 1 teaspoon of aged balsamic vinegar
  • 2 teaspoons of extra-virgin olive oil
  • 1 teaspoon of fresh basil
  • 1/2 teaspoon of fresh oregano
  • 1 teaspoon of salt
  • Parsley for garnish
  • Optional: 1 teaspoon of cayenne pepper or 1 minced chili


For the peppers:

  1. Preheat the oven to 400 F.
  2. Cut the tops off of the peppers.
  3. Place them in a baking sheet and bake for 3-4 minutes per side.
  4. Place in a bowl with lid, or if you don’t have a lid, cover with plastic wrap.
  5. Let peppers cool to room temperature.

For the sauce:

  1. Cut the tomatoes into small cubes.
  2. In a saucepan, combine the tomatoes, olive oil, garlic, some of the salt, balsamic vinegar, basil, oregano and chili or cayenne pepper if using. Bring to a simmer, then reduce heat to medium and cook for 20-25 minutes, until thick, stirring frequently.
  3. Taste sauce and add more seasoning, if needed.
  4. Season the peppers with the remaining salt. Serve topped with the tomato sauce. Garnish with parsley.

Approximate nutrition information for one serving size, 2 peppers (Based on brands and amounts used in this recipe)

  • Calories: 77
  • Fat:  1.6 g
  • Carbohydrates: 1.2 g
  • Protein: 1 g


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