This page was updated on 7/17/19 to include new photos and information. It was originally published on 9/20/13. The Cubanelle is considered a sweet pepper, although its heat can range from mild to very moderate. It is not a very hot pepper by most standards. The peppers are usually picked before they ripen, when they are light green or a yellow-green color, but when ripe, they turn bright red to orange-red. The pods grow to 4-6 inches long, 2 inches wide, and are banana-shaped, tapering near the bottom. The skin should be glossy, and the pepper should be smooth and firm. Cubanelles are also called the Italian Frying Pepper, because they are great in a frying pan with a little olive oil. You can use them in general cooking, using them as you would any bell types, for example, as part of a mirepoix. Because of the size of the pods, Cubanelle peppers are great for making stuffed peppers. You can stuff them with your favorite mixture, then bake or grill them, and enjoy. You’ll find Cubanelle peppers used in cooking and recipes throughout Central America, including Cuba, Puerto Rico and the Dominican Republic, as it is a favorite in those areas. However, you can increasingly find them in stores in the U.S., and growers have been cooking with them for a long time.
Anaheim Peppers Banana Peppers Bell Peppers
By comparison, Anaheim peppers are not as sweet as the Cubanelle, but are extremely similar in size, shape, wall thickness and overall flavor. Bell peppers tend to be sweeter, larger, and have thicker walls, but are still a very good substitute.
Grilled Chorizo and Cheese Stuffed Cubanelle Peppers Turkey Stuffed Cubanelle Peppers Cajun Cream Cheese Stuffed Anaheim Peppers (very similar to a Cubanelle)
If you have any further questions about the Cubanelle, feel free to contact me anytime. I’m happy to help. – Mike H.
