Italian red cubanelle chile peppers are known better as “Italian Frying peppers” or “cooking peppers”. They are used frequently in Italian and Puerto Rican cooking, and are most often fried or sautéed in oil.

The Italian red cubanelle chile peppers look like elongated bell peppers; they are thin-walled and tapered at the end. They taste somewhat similar to a bell pepper as well. They are sweet and mild, though they are ranked between 0 and 1,000 Scoville units and can offer a slight amount of heat. The mature peppers are red, while immature they are a lime green or yellowish-green.

Serving Ideas

Red cubanelle peppers are most often eaten sautéed or fried in oil. When cooked, the heat is no entirely noticeable. In Italy, they are added to casseroles and pizzas. Roast the Italian red cubanelle peppers whole, without seeding or coring. After lightly roasting, they can be added to sandwiches or salads. Stuff roasted peppers with meats and cheeses for a main dish. Red cubanelle peppers can be used as a substitute for Annaheim or banana peppers.

Geography/History

The origin of the Italian cubanelle chile pepper is a bit muddled. Some say it originated in Cuba, hence its name, yet others say it is native to Italy. The moniker ‘Italian cubanelle pepper’ captures both the Cuban and Italian origins, and the name is decidedly derived from “Cuba”. Capsicum annuum ‘cubanelle’ goes by many names, like Cubanella, ‘friarelli’, and in Spanish, ají cubanela.

Seasons/Availability

Italian red cubanelle chile peppers are available in the late summer and early fall.