The Cubanelle pepper is a type of sweet pepper that is commonly used in Cuban and Puerto Rican cuisine. Cubanelle peppers are long and thin, with smooth, glossy skin that is typically green or yellow in color. They are mild in flavor and have a slightly fruity taste.
What Is A Cubanelle Pepper?
The Cubanelle, also called "Cuban pepper" and "Italian frying pepper", is a type of sweet pepper from the Capsicum annuum species. When unripe, it's light yellowish-green, but will turn bright red if left to ripen. It measures approximately 6 cm (2.4 in) long and 2–3 cm (0.79–1.18 in) wide with smooth, thin walls. It has a sweet taste with just a hint of heat when eaten raw, and is often used in salads or as a garnish. It can also be cooked, at which point its taste becomes sweeter. The Cubanelle is popular in Cuban, Dominican, Italian, and Puerto Rican cuisine.
In Cuba, the Cubanelle is used to make the dish mojo de ajo (garlic sauce). In the Dominican Republic, it is used in dishes such as mangu (mashed green plantains), as well as in soups and stews. In Puerto Rico, it is used in the popular dish mofongo. It can also be pickled or made into pepper jelly.
How Hot Are Italian Frying Peppers?
Italian frying peppers usually have a low level of heat, with Scoville units between 500 and 1,000. They are also known as Spanish peppers, Italian peppers, and sweet peppers. Compared to other mild peppers, such as bell peppers, they have a higher heat level but are still not as hot as jalapeños or habaneros. Cubanelle peppers are typically used in dishes where a little bit of spice is desired but not overwhelming heat. They can be eaten raw or cooked and are often used in salsa, stews, and rice dishes. Whether you're looking to add a little bit of flavor or just want a milder pepper, it is a great option.
Cubanelle Pepper Vs Poblano
The Cubanelle Pepper, also known as the Italian Pepper, is a sweet pepper that is frequently used in Italian cooking. The peppers are long and slender, with a bright green skin. They have a mild flavor with just a hint of spiciness.
Poblano peppers are a type of chili pepper that is commonly used in Mexican cuisine. The peppers are large and dark green, with a slightly wrinkled appearance. They have a rich, earthy flavor with moderate levels of spiciness. Poblano peppers are typically hotter than Cubanelle peppers, but the heat level can vary depending on the particular pepper.
Cubanelle Pepper Vs Banana Pepper
The Cubanelle pepper is a sweet pepper that belongs to the nightshade family. The Cubanelle pepper is long and slender, with smooth, thin skin that is pale green in color. It has a mild, sweet flavor with just a hint of heat.
The banana pepper is a sweet pepper that belongs to the chili pepper family. It is also known as banana chili pepper or yellow wax pepper. The banana pepper is short and stubby, with wrinkled, thin skin that is deep yellow in color. It has a mild, sweet flavor with just a hint of heat.
Cubanelle Peppers Substitute
If you're looking for a substitute for Cubanelle peppers, there are a few options to choose from. These substitutes will provide a similar flavor profile to Cubanelle peppers while still delivering on the desired heat level.
1. Poblano Peppers: Poblano peppers are a good substitute for Cubanelle peppers because they have a similar flavor profile but with a bit more of a kick. While italian frying peppers are typically mild, poblano peppers can range from mild to medium in terms of heat.
2. Bell Peppers: If you're looking for a completely mild pepper to use as a substitute for Cubanelle, then look no further than the bell pepper. Bell peppers are sweet and crunchy, making them a great addition to any dish.
3. Cherry Peppers: Cherry peppers are another good option for those looking for a moderate amount of heat in their Cubanelle pepper replacement. Cherry peppers are slightly sweeter than most other types of chili peppers, but they still pack a decent amount of heat.
4. Banana Peppers: Banana peppers are another type of chili pepper that falls somewhere in the middle in terms of heat. They have a sweetness to them that is similar to bell peppers, but they also have a bit of spice that makes them a good stand-in for Cubanelle peppers.
5. Anaheim Pepper: The final mild pepper on our list is the Anaheim pepper. Anaheims are typically used in Mexican cuisine, so if you're looking for an authentic flavor then this is the pepper for you. They have a similar sweetness to cherry and banana peppers but with a bit more heat.
People Also Ask [FAQs]
Yes, Cubanelle peppers have a Scoville heat rating of 500 to 1,000, making them only modestly fiery. However, this is very mild compared to other peppers such as jalapeno peppers which have an average of 2,5000 Scoville units, or habanero peppers which can be over 150,000.
The best time to pick Cubanelle peppers is when they are fully ripe and have turned red. However, they can also be eaten while they are still green. Plants typically reach 24-30 inches (60-75 cm.) in height, and mature fruits are ready to start being picked 70-80 days after planting.
Wrap Up: Cubanelle Pepper
- The Cubanelle pepper is a type of sweet pepper that has a mild, sweet flavor with just a hint of heat.
- It is long and slender, with smooth, thin skin that is pale green in color.
- They have a slightly sweet flavor with a bit of heat and are typically harvested when they are red.
- This pepper is popular in Cuban, Dominican, Italian, and Puerto Rican cuisine. It can be eaten raw or cooked and is often used in salsa, stews, and rice dishes.
- These peppers can be stuffed with rice, beans, and veggies for a quick and easy meal.
Have you ever tried a Cubanelle pepper? What did you think of it? Let us know in the comments below!
Stuffed Cubanelle Peppers
- 1 pound cubanelle peppers around 15-20 peppers
- 1 cup brown rice with 1 teaspoon of salt and olive oil
- 1 onion chopped
- 2 stalks celery chopped
- 2 tablespoon Olive Oil
- 2 cloves of garlic minced
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 1 can black beans
- 1 cup tomato salsa or ½ cup marinara sauce
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 cup mozzarella cheese
- 2 sprigs cilantro finely chopped
- Start with halving the cubanelle peppers.
- Start by cooking 1 cup of brown rice according to the package instructions, add 1 teaspoon of salt and olive oil when cooking the rice.
- While the rice is cooking, chop the onion and celery. Sauté the onion and celery in the olive oil until they are soft and translucent.
- Next, stir in minced garlic along with chili powder and 1 tsp. of cumin powder. Be careful not to burn the garlic when you are sautéing it; if it starts to become brown or singed, turn down the heat or remove the pan from the burner for a few moments before continuing to cook.
- Once the onions, garlic, and spices are cooked through, add in rinsed black beans along with the tomato salsa (homemade or store-bought) and continue cooking the mixture for another few minutes over low heat. At this point, you can taste the mixture to adjust any seasonings as needed.
- When the rice is done cooking and has cooled slightly, fold it into the vegetable/bean mixture until everything is fully incorporated.
- Finally, preheat your oven to 375 degrees and pile the filling into halved cubanelle peppers that have been brushed lightly with olive oil on all sides.
- Top each pepper with some shredded mozzarella cheese and pop them in the oven for about 20 minutes or until they are heated through and the cheese is melted on top.
- Garnish with chopped fresh cilantro if desired before serving hot over a bed of arugula or mixed greens.
- If you want to make your stuffed peppers even more flavourful, try adding some crumbled-up bacon or diced ham to the mix. Both of these ingredients will add savory flavor and richness to the dish.