Cubanelle Peppers With Tomato Sauce Recipe

Cubanelle Peppers With  Tomato Sauce Recipe – simple vegetarian meal, appetizer or a side dish, perfect for any time of the year. Looking for more pepper recipes, you may also like these Red Pepper Rolls, Keto Cheeseburger Stuffed Peppers or Bulgur Stuffed Peppers.

Growing up in Eastern Europe, I enjoyed eating just 3 kinds of peppers – Bulgarian Chushka”, which is similar to Cubanelle, Red bell peppers and Sweet pointed peppers.

Light and fresh, full for wonderful flavors, these peppers are perfect for the veggie lovers out there.

Cubanelle Peppers

This is a pepper variety commonly found in the Caribbean, Mediterranean, and parts of the Americas. They are usually green when unripe and may change color to light yelllow to orange or even red.

Long and lightly curved most of the time. Very mild and sweet with a delicate flavor and a crisp. but tender texture when raw. When cooked – roasted, sautéed, or fried, their flesh becomes soft and tender and it could easily be removed. They are perfect for stuffing, using in soups, stews or blending into sauces.

If you love peppers, just as much as I do, make sure you check these recipes out:

• Grilled Sweet Mini Peppers Recipe
• Stuffed Cherry Peppers
• Feta And Egg Stuffed Mini Peppers

My mom makes these all the time using Bulgarian “Chushka” peppers.

I love them! The thing is – I don’t enjoy peeling peppers!

But since I’ve been craving them forever, I decided to finally make them. Plus another addition to my summer grilling recipe collection. I’m hoping those of you, who love grilling will like these grilled peppers. And yes, this is a Bulgarian recipe and you can use any peppers.

I use Cubanelle variety, since this is what I can find in the USA.

How to make Cubanelle peppers with tomato sauce:

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

The most important thing here is to make your own tomato sauce, from fresh tomatoes. Can you use canned tomatoes or store-bought tomato sauce or pasta sauce? You certainly can!

But the truth is – this dish tastes best with freshly made tomato sauce. It is very easy to make, ready for under 30 minutes, you just need to follow some simple steps.

Ingredients:

• Cubanelle peppers (or any peppers of your choice like sweet red or bell peppers, it is important to be able to peel them
• Ripe fresh tomatoes, tomato sauce of pasta sauce
• Garlic (fresh or powdered), if you are making your own sauce
• Salt and pepper
• Olive oil
• Sweetener like sugar or honey for the sauce (optional)
• Dry herbs like basil and oregano, if you are making the sauce from scratch

Instructions:

Check the recipe card below.

Cubanelle Peppers

We usually use green Cubanelle peppers in this recipe. These peppers are sweet with rich flavor. Perfect to serve raw, because of their crunchy texture.

They have thinner flesh than bell peppers, they are longer and also get amazing, rich peppery flavor when grilled. You could use red peppers, if you’d like. I just prefer the combination of Cubanelle and tomato sauce.

They are popular in Cuban, Spanish and Slavic cuisine. I can recall at least a few dishes from my childhood, made with these peppers.

Cooking Method

You can grill, roast or air fry the peppers. Place in a bowl and cover with lid or plastic wrap. Let them steam and cool.

Peel off the skin.

Cooking times may vary, depending on the size and type of peppers used, oven, grill or air fryer’s temperature and the cooking method you choose.

Cubanelle peppers’ thin walls/skin make them cook quickly, so keep an eye on them to avoid overcooking.

For oven roasting: Place whole peppers on a baking sheet, lined with parchment paper and roast until softened and slightly charred. It takes around 20 minutes at 400 F (200 C). Turn the peppers at least once.

Grilling: Place whole or halved Cubanelle peppers directly on the grill over medium heat. Turn occasionally until the skin is charred and the flesh is tender. On medium heat it should take around 8-10 minutes and on high heat 3-4 minutes total.

Air Fryer: Cook in batches at 375°F (190°C). Toss whole or sliced peppers with a bit of oil and place them in the air fryer basket. Cook, shaking the basket or turning the peppers halfway through, until blistered.

FAQs and Recipe Tips

• Can you roast the peppers, instead of grilling them? You sure can! Roast them in the oven for  around 25-30 minutes at 350 F. Since it is summer and I’m obsessed with grilling, I couldn’t justify turning the oven on…
• Serving suggestions – Serve these Grilled Peppers With Homemade Tomato Sauce for any party or just make them for dinner on a weeknight, when you just want to cook something different, but very tasty. You can skip the tomato sauce and serve with vinaigrette, balsamic glaze or any sauce of your choice.
• Toppings – top with fresh chopped herbs, crumbled Feta cheese, Parmesan cheese, nuts or seeds (like pumpkin or sunflower seeds).
• Can I make this recipe ahead of time? Yes, you can! The flavors deepen when the dish sits for a few hours or overnight in the fridge. This dish can be served cold, there is no need to reheat it.
• How do I remove the skin from roasted peppers? After roasting, place the peppers in a covered bowl or a plastic bag for 10–15 minutes. The steam will loosen the skin, making it easy to peel off. You may want to use gloves, when peeling the peppers.
• Make it a Meal: Add cooked sausage, chicken, or tofu for a more-filling option.
• Add Flavor: A splash of balsamic vinegar or a sprinkle of sugar to the tomato sauce to balance acidity. You can also add fresh basil or pesto to the tomato sauce.

If you enjoyed this recipe, stay tuned for more comforting dishes coming your way—like my roasted bone-in leg of lamb or a refreshing watermelon strawberry smoothie!

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5 from 1 vote

GRILLED PEPPERS WITH HOMEMADE TOMATO SAUCE

GRILLED PEPPERS WITH HOMEMADE TOMATO SAUCE

Prep: 10 minutes mins

Cook: 35 minutes mins

Total: 45 minutes mins

Servings: 4

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Ingredients 

1x2x3x

• ▢ 10 Cubanelle peppers, , washed
• ▢ 4 extra large ripe tomatoes
• ▢ 3 garlic cloves, , pressed
• ▢ 1 tsp salt
• ▢ 1 tsp sugar or honey
• ▢ 2 tbsp olive oil
• ▢ 1/2 tsp basil
• ▢ 1/4 tsp oregano
• ▢ Alternatively use store bought tomato sauce of pasta sauce (around 2 cups)

Instructions 

FOR THE PEPPERS:

• Oven roasting Method: Place whole peppers on a baking sheet, lined with parchment paper and roast until softened and slightly charred. It takes around 20 minutes at 400 F (200 C). Turn the peppers at least once.
• Grilling method: Preheat gas grill to medium heat (400 F). Clean grates.
• Grill peppers for 3-4 minutes per side (or longer, if needed), until charred on all sides, but not burned.
• Place in a bowl with lid, or if you don’t have a lid, cover with plastic wrap. Let peppers cool to room temperature. Peel peppers.

FOR THE SAUCE:

• To peel the tomatoes: Bring a pot of water to a boil. Make a small cross cut ( 1/4 in x 1/4 in) at the bottom of each tomato. Drop tomatoes in boiling water for 1 minute, until skins start to wrinkle.
• Place tomatoes in a bowl with cold water for a few minutes, until cool enough to handle.
• Peel tomatoes, cut into small cubes.
• In a saucepan, combine tomatoes, olive oil, garlic, salt, sugar, basil and oregano. Bring to a simmer, then reduce heat to medium and cook for 20-25 minutes, until thick, stirring frequently. Taste sauce and add more seasoning, if needed.
• Season peppers with salt. Serve topped with the tomato sauce. Garnish with parsley.

Nutrition

Calories: 99kcal, Carbohydrates: 8g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Sodium: 591mg, Potassium: 364mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1110IU, Vitamin C: 38.2mg, Calcium: 20mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer

Cuisine: bulgarian

Tried this recipe?Mention @cookinglsl or tag #cookinglsl!