This study investigated the antifungal activity of ethanolic extracts of pepper pedicles (Capsicum annuum) against food spoilage fungi, Aspergillus spp. and Penicillium spp., as well as their potential application in preserving tomato fruits. The extracts were prepared using ethanol and tested at various concentrations (500–3.91 mg mL^-1) using the agar well diffusion method, while ketoconazole served as the standard antifungal control at concentrations of 500–25 mg mL^-1. The Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC) were determined to assess the efficacy of the extract. The results revealed that the ethanolic extract exhibited concentration-dependent inhibition on both fungal isolates, with Penicillium spp. being more sensitive. The highest inhibition zone (20 mm) was observed at 500 mg mL^-1, while activity declined at lower concentrations. MIC and MFC values for Penicillium spp. were 6.25 mg mL^-1 and 12.5 mg mL^-1, respectively, whereas Aspergillus spp. recorded 25 mg mL^-1 and 50 mg mL^-1. In the tomato preservation assay, the 125 mg mL^-1 extract delayed spoilage up to seven days, compared to the control, which spoiled within three days. These findings indicate that pepper pedicle extracts possess strong antifungal potential, comparable in effect to standard antifungal agents. The presence of bioactive compounds such as capsaicinoids and phenolics likely contributed to the inhibitory activity observed. Therefore, the study concludes that pepper pedicle extract could serve as a natural, eco-friendly antifungal agent for food preservation and spoilage prevention, promoting sustainable utilization of agricultural by-products.