Overview

The Cubanelle pepper is a sweet pepper variety of the species Capsicum annuum. It is known for its mild heat, thin walls, and elongated, slightly tapered shape. When unripe, it is light yellowish-green, and it turns bright red if allowed to fully ripen.

Origin and history

The Cubanelle pepper is believed to have originated in Cuba, as its name suggests, and was later introduced to the United States through Florida and the Caribbean diaspora. It became a staple in Cuban, Puerto Rican, and Dominican cooking, where it is used as a milder alternative to bell peppers. The pepper is also widely grown in Italy, where it is known as the “Italian frying pepper” and is a common ingredient in southern Italian cuisine. Its adoption across multiple culinary traditions reflects its versatility and adaptability to different growing conditions.

Varieties and aliases

  • Cuban pepper
  • Italian frying pepper
  • Sweet Italian pepper

Culinary uses

Cubanelle peppers are prized for their thin flesh and mild flavor, which makes them ideal for frying, stuffing, or using raw in salads. They are a key ingredient in the Puerto Rican sofrito base, where they are blended with onions, garlic, and culantro. In Italian cooking, they are often sautéed with olive oil and garlic, or stuffed with breadcrumbs, anchovies, and capers. The pepper’s low Scoville rating (typically 100 to 1,000 SHU) means it adds sweetness and texture without significant heat.

Cross-cuisine context

The Cubanelle pepper occupies a similar role to the Anaheim or poblano pepper in Mexican cuisine, though it is milder and thinner-walled than either. In Korean cooking, the closest analogue is the gochu (Korean chili pepper), which is also used fresh in salads or stir-fried, though gochu has a slightly higher heat level. In Filipino cuisine, the siling haba (long green pepper) is a comparable mild frying pepper, though it is typically spicier than the Cubanelle. No direct analogue exists in Japanese or Cambodian cooking, where sweeter bell peppers or hotter bird’s eye chilies are more common.

Notes for cooks

  • Cubanelle peppers have thin walls and cook quickly. They can burn if left unattended in a hot pan.
  • For a substitute, use a combination of bell pepper and a small amount of jalapeño to approximate the mild heat and texture.
  • Look for peppers that are firm, glossy, and free of wrinkles. A bright red color indicates full ripeness and maximum sweetness.