Cubanelle

The Cubanelle is a Cuban-origin sweet cooking pepper widely cultivated across the Caribbean, the United States, and Italian-American kitchens. Long, gently tapered pods harvested at the pale yellow-green stage (or fully ripened red), with sweet mild character and minimal heat (100-1,000 SHU). Despite its Cuban name, the Cubanelle has become particularly associated with Italian-American cooking, where it competes with the related Italian Sweet and Italian Long Hot peppers for the workhorse mild-cooking-pepper niche.

History & lineage

The Cubanelle takes its name from Cuba, where the variety has been cultivated for generations as a household sweet pepper for cooking applications. Cuban cuisine uses peppers extensively in sofrito - the foundational sautéed vegetable base of Cuban cooking - and the Cubanelle has been the traditional sweet pepper of choice for this application alongside hotter Caribbean chinense varieties. The variety spread to broader Caribbean cooking through trade and migration patterns - to Puerto Rico, the Dominican Republic, and other Spanish-speaking Caribbean nations where similar sofrito-based cooking traditions evolved. Caribbean diaspora communities then carried the variety to the United States during the 20th century, particularly to Florida and the broader American Southeast. The Cubanelle became established in American commercial vegetable production through these Cuban and broader Hispanic Caribbean immigration networks. The pepper's adoption by Italian-American kitchens reflects the broader American food culture's mixing of immigrant traditions. As Italian-American cooks encountered the readily-available Cubanelle in American markets, the pepper was incorporated into Italian-American sausage-and-peppers preparations alongside the traditional Italian peppers. The Cubanelle became essentially interchangeable with related Italian Sweet peppers in many American Italian-American kitchens, despite the technical Cuban origin. For home growers, the Cubanelle performs well in temperate climates and produces reliably even in shorter growing seasons. The variety has become widely available through American seed catalogues and is increasingly stocked by UK seed retailers as Cuban-American food culture has gained broader recognition. UK home growers report reasonable success with Cubanelle in greenhouse cultivation, with the variety providing useful sweet pepper production for cooking applications where bell peppers would be too thick-walled.

Culinary uses

Used as a sweet cooking pepper in Cuban, Puerto Rican, and Italian-American cuisines - in sofrito-style cooking bases, in stuffed pepper preparations, in fresh salads, and as a milder alternative to Italian Long Hot in sausage-and-peppers preparations. The thin walls suit fast cooking applications - quick frying, sautéing, or stuffing with rice and ground meat for short-baked dishes. Less commonly used dried or pickled.

Growing it in the UK

Annuum is the forgiving group, and the right place to start. Seed germinates readily in warmth, the season is short enough to finish outdoors in a good summer, and February to early March is soon enough to sow. Germination is given as 10-14 days. At 70 days to maturity it is one of the quick ones: sown in March, it will be picking well before the light goes.

At 60–90 cm this is a substantial plant. Give it a 10-litre pot or a greenhouse border, and stake it before the fruit sets rather than after. The record puts the yield at heavy, so start feeding weekly with something high in potassium as soon as the first fruit sets — a plant carrying that much will run out of steam otherwise.

Thin walls dry quickly, which makes a glut easy to deal with.

Read from this variety's own record — the figures are in the panel opposite.