Green Peppers in Tomato Sauce

Total Time: 45mins | Serves: 4-6

Growing up, I think I ate this close to daily. It is THAT good. Nothing rings home more than the smell of barbecued peppers, paired with delicious home grown tomatoes and garlic; it’s an old Bulgarian tradition some might even call it. Now, the most important ingredient that makes this recipe, are the green peppers. Typically, you want to stay clear of the spicy peppers, but in this recipe, I combined both sweet and spicy.

The ingredient hunt: It takes a little more than running to your nearest grocery store to find the right green peppers for this recipe. Instead, head out to your local farmers market. There, be on the lookout for Cubanelle green peppers, also known as “cuban pepper.” While at the farmer’s market, also look for ripened round tomatoes (the riper the tomato the better it is for sauces) in my opinion nothing makes a tomato tastier than when it’s home grown, or small family farm grown. Yum!!! 

Ingredients

• 6-8 Cubanelle Peppers
• 2-4 Anaheim Peppers
• 3 Large Ripened Tomatoes
• 4 Garlic Cloves
• 10 Sprigs Parsley
• 1 Tablespoon Salt
• 1/2 Tablespoon Black Pepper
• 2 Tablespoons Extra Virgin Olive Oil

Preparation

1. Wash the peppers and heat up the BBQ to medium heat.
2. Place whole peppers directly on BBQ and set timer for 5mins. Turn over every 5 minutes, until charred on skin surface. Be careful to not let them burn.
3. As the peppers are done roasting, place them into a casserole dish with a cover. Keep them covered at all times for about 10-15 minutes, this will allow the skin to steam up, which loosens it and makes the peeling process super quick and easy.
4. Wash and grate your tomatoes.
5.  Using a 12-in skillet with a cover, add in the olive oil and tomato puree. Add salt and pepper and cover on medium-low heat for about 25 minutes, stirring occasionally.
6. While the tomato sauce is cooking, peel gently under running water the roasted peppers and then place peppers on a 14×7 serving dish, side by side. Set aside.
7. After about 15mins, remove cover on the skillet and add minced garlic, stir, and continue to cook uncovered on medium-low heat. Sauce will be done once it’s reduced to half its original amount.
8. Chop up parsley, and set aside.
9. Once sauce is done, grab your serving dish and pour sauce evenly on all peppers. Garnish with parsley, and Enjoy! 🙂