Cubanelle peppers, also known as Italian Frying Peppers, are a versatile pepper that may be either raw or fried.
They have been planted in Italy since the 1800s and were formerly farmed by Native Americans.
Cubanelle peppers are normally moderate, although they may have a fiery bite on occasion.
If you attempt to replace Cubanelle Peppers, you may need to adjust the recipe.
If Cubanelle Peppers are scarce in your region, try replacing them.
Continue reading to find more about the five finest replacements for Cubanelle Peppers.
What exactly is Cubanelle Pepper?
To begin with, Cubanelle peppers are neither hot or spicy. They have a similar flavor and appearance to bell peppers.
Cubanelle peppers are smaller than red, yellow, and orange bell peppers seen in North American grocery shops, but they are roughly 20% bigger than standard green bell peppers.
Their skin is also thinner, making them clearly distinguishable.
The mild taste of Cubanelle peppers makes them ideal for eating raw or cooking.
Because of their thin skin, you won’t have to peel them before eating them. Just clip the tips off and enjoy.
So, how did the Cubanelle pepper receive its name? The term Cubanelle derives from the phrases Cuba and Bell Pepper.
This pepper was initially mentioned in Spain, where it is often used in cooking as a vegetable.
It is found in Italy and other Mediterranean countries such as France, Greece, and Morocco.
The ideal way to enjoy Cubanelle peppers is raw with a dip like salsa or hummus.
They may be prepared in the same way as any other pepper, although they are best roasted and sautéed rather than boiled.
This improves the taste and texture significantly.
But, keep in mind that roasting or frying lessens the spiciness of peppers, so you may want to consume more of them raw.
The 5 Best Cubanelle Pepper Substitutes
If you can’t get Cubanelle peppers, here are five excellent options.
1 pound Hungarian Wax Peppers
Since they appear similar, Hungarian wax peppers are probably the best alternative for Cubanelle peppers.
They are yellow-orange in color and have thin skin, so you don’t have to peel them before eating them.
This pepper is a cross between hot wax and banana peppers.
It has very little heat, which means it is not spicy at all.
It has a little heat and tanginess to it in terms of taste.
They are, however, pretty sweet; if you’ve ever had pimiento cheese, this tastes very similar.
Hungarian wax peppers are delicious fresh in salads or with dips, but they also cook well.
They are delicious roasted and sautéed.
2 Banana Bell Peppers
Banana peppers are also excellent alternatives since they are comparable in size and shape to Cubanelle peppers.
They have a moderate taste, so you won’t have any heat issues if you use this pepper.
This pepper has been farmed for a long time, dating back to its native South America.
This pepper has a mild sweetness and a little touch of spice to it.
It’s usually cut into rings or strips, pickled, and then served in salads or sandwiches.
They are also often consumed raw on deli sandwiches.
In terms of taste, they are comparable to Hungarian wax peppers, being both sweet and acidic.
3 Poblano Chiles
Poblanos are a bigger kind of chiles that you may be acquainted with, but they may also be used in place of Cubanelle peppers.
These are darker green than Cubanelle peppers, but otherwise they are quite similar.
This pepper has a moderate to medium spicy sting and a fantastic taste.
This pepper, like Cubanelle peppers, is better sautéed or roasted rather than boiled.
Also, as with other varieties of chili peppers, peeling the poblano before cooking is essential since the oils from these peppers may sometimes irritate the skin.
Poblano peppers have a somewhat smokey flavor, which is why theyre so popular in salsas and Mexican cuisine.
4 pistachio peppers
If Cubanelle peppers are unavailable, pimento peppers are an excellent substitute.
These are little, heart-shaped peppers with brilliant red skin.
Pimento peppers are often moderate in taste as well.
The flavor of this pepper is best characterized as sweet and tangy with a hint of spice.
This pepper is often used in cheese spreads and stuffed olives.
They are often pickled and served in sandwiches or salads.
This pepper has a taste that is comparable to banana peppers.
It’s still sweet and tangy, but it’s spicier than banana pepper.
5 Anaheim Chili Peppers
Anaheim peppers are another chili pepper that is often used in place of Cubanelle peppers.
They are normally fairly spicy, however removing the seeds and membranes from these peppers reduces the heat even more.
This pepper has a fantastic taste that is somewhat acidic with a mild sweetness.
As with Cubanelle peppers, it is excellent sautéed or roasted.
These peppers are delicious fresh with dips and salads, but they’re also great in Mexican cuisine like stews.
Anaheim peppers have a flavor comparable to poblano peppers, but they also have a little smokiness to them.
This pepper is excellent for cooking, but it may also be pickled and eaten raw.
*Please keep in mind that replacement ingredients and directions may differ depending on the recipe*.
If you can’t locate Cubanelle peppers in your local grocery shop, there are five wonderful options you may use instead.
Depending on the recipe, you may need to reduce the heat level by removing some or all of the seeds and membranes from the peppers.
When replacing chili peppers, this is one of the most critical tasks.
While all five varieties of pepper have a similar flavor, they vary somewhat in taste and spiciness.
Try with many sorts until you discover the ideal alternative.