Red Italian Cubanelle Chile Peppers
Inventory, lb : 0
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 chiles are red, while immature they are a lime green or yellowish-green.
Italian Red Cubanelle chile peppers are available in the late summer and early fall.
The Italian Red Cubanelle chile pepper, botanically known as a cultivator of Capsicum annuum, is a member of the Solanaceae or nightshade family. Also known 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.
Red Cubanelle chiles are most often eaten sautéed or fried in oil. When cooked, the heat is not entirely noticeable. In Italy, they are added to casseroles and pizzas. Roast the Italian Red Cubanelle chiles whole, without seeding or coring. After lightly roasting, they can be added to sandwiches or salads. Stuff roasted chiles with meats and cheeses for a main dish. Red Cubanelle chiles can be used as a substitute for annaheim or banana chiles.
The origin of the Italian Cubanelle chile 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.
Recipes that include Red Italian Cubanelle Chile Peppers. One is easiest, three is harder.
|Kid and Nancy||Quinoa stuffed Cubanelle peppers|
|Gluten-Free Goddess||Mexican Pumpkin Soup|
|All Recipes.com||Fiery Five Pepper Hummus|