Gourmet Hacks: 5 BEST Substitutes for Cubanelle Peppers

Ever found yourself in the kitchen, ready to whip up something fantastic, but realized you’re out of Cubanelle peppers? Don’t sweat it. We’ve all been there.

Luckily, we’ve got some top-notch swaps that’ll save your dish. It’s all about keeping that flavor profile spot-on, without missing a beat.

Our list isn’t just about finding a quick fix. It’s about elevating your cooking game to the next level. With these substitutes, your meals will still be the talk of the table.

Prepared to transform your culinary mishaps into gourmet masterpieces? Let’s dive in.

What is Cubanelle Pepper?

First of all, Cubanelle peppers are not hot or spicy. They taste much like bell pepper and even look much like them.

Cubanelle peppers are smaller than the red, yellow, and orange bell peppers that we commonly see in North American grocery stores but about 20% larger than typical green bell peppers.

Their skin is thinner as well, so they are very easily identifiable.

Cubanelle peppers have a mild flavor that makes them excellent for eating raw or cooking.

Their thin skin also means that you don’t have to worry about peeling them before eating them – just cut off the tops and enjoy.

So how did Cubanelle peppers get their name? Well, the word “Cubanelle” is derived from two words – Cuba and Bell Pepper.

The first known mention of this pepper was in Spain, where it’s commonly used for cooking as a vegetable.

It can be found across Italy and other Mediterranean regions such as France, Greece, and Morocco.

The best way to eat Cubanelle peppers is to eat them raw with a dip, such as salsa or hummus.

They can also be cooked – like any other type of pepper, they are best roasted and sauteed rather than boiled.

This gives them a much better flavor and texture.

However, do note that roasting or cooking typically reduces the spiciness in peppers, so you may want to eat more of them when they are raw.

The 5 Best Substitutes for Cubanelle Peppers

Cubanelle peppers, also known as Italian frying peppers, are mild and sweet with a thin skin that makes them ideal for cooking and stuffing.

However, if you’re unable to find Cubanelle peppers or want to explore different options, there are several substitutes that can provide a similar flavor and texture.

Substitute	Key Characteristics	Proper Ratio
Hungarian Wax Peppers	Mild and slightly spicy	Use an equal amount of Hungarian Wax peppers as a substitute
Banana Peppers	Mild with a tangy flavor	Use an equal amount of Banana peppers as a substitute
Poblano Peppers	Mild with a rich flavor	Use an equal amount of Poblano peppers as a substitute
Pimento Peppers	Sweet and aromatic	Use an equal amount of Pimento peppers as a substitute
Anaheim Peppers	Mild with a slightly fruity taste	Use an equal amount of Anaheim peppers as a substitute

Now let’s dive into each substitute in more detail:

1 – Hungarian Wax Peppers

Hungarian wax peppers are probably the best substitute for Cubanelle peppers because they look similar.

They are yellow-orange and also have thin skin, so you don’t have to worry about peeling them before eating them.

This pepper is a hybrid of hot wax peppers and banana peppers.

It provides minimal heat, which means that it’s not spicy at all.

In terms of flavor, it has a little bit of spice to them and some tanginess.

However, they are rather sweet – if you’ve tried pimiento cheese before, this is a fairly similar taste.

Hungarian wax peppers are excellent for eating raw on salads or with dips, but they can also be cooked.

They work very well roasted and sauteed.

• Key Characteristics: Hungarian Wax peppers are mild and slightly spicy. They have a similar heat level to Cubanelle peppers and can be used in various dishes such as stir-fries, stuffed peppers, and sauces.
• Proper Ratio: Use an equal amount of Hungarian Wax peppers as a substitute for Cubanelle peppers in your recipes.

2 – Banana Peppers

Banana peppers are also great substitutes because their size and shape are very similar to Cubanelle peppers.

They have a mild flavor, so you won’t have any problems with heat if you choose this pepper.

This type of pepper has been cultivated for a long time, returning to native South America.

This pepper has a subtle sweetness and a little bit of spiciness to it.

It is typically sliced into rings or strips, pickled, and then used in salads or sandwiches.

They are also popularly eaten raw on deli sandwiches.

They are similar to Hungarian wax peppers – both sweet and tangy in terms of flavor.

• Key Characteristics: Banana peppers are mild with a tangy flavor. They are commonly used in sandwiches, salads, and pickled preparations. While they may not have the exact same sweetness as Cubanelle peppers, they can provide a similar mild taste.
• Proper Ratio: Use an equal amount of Banana peppers as a substitute for Cubanelle peppers in your recipes.

3 – Poblano Peppers

Poblanos are the larger variety of chiles that you might be familiar with, but they can also be used as a substitute for Cubanelle peppers.

They tend to be darker green than Cubanelle peppers, but other than that, they’re quite similar.

This pepper typically has a mild to medium spicy kick and terrific flavor.

Like Cubanelle peppers, this type of pepper is best sauteed or roasted instead of boiled.

In addition, peeling the poblano before cooking is crucial – like other types of chili peppers, the oils from these peppers can often irritate the skin.

In terms of flavor, poblano peppers have a little bit of a smoky taste to them, which is why they’re so popular for use in salsas and Mexican dishes.

• Key Characteristics: Poblano peppers are mild with a rich flavor. They have a slightly earthy taste and can be used in a variety of dishes, including chili, stuffed peppers, and roasted vegetable medleys.
• Proper Ratio: Use an equal amount of Poblano peppers as a substitute for Cubanelle peppers in your recipes.

4 – Pimento Peppers

Pimento peppers are another great substitution if Cubanelle peppers aren’t available.

They are small, heart-shaped peppers that are typically bright red.

Pimento peppers typically have a mild flavor as well.

In terms of taste, this type of pepper is best described as sweet and tangy with a little bit of spiciness.

This type of pepper is often used for cheese spreads or stuffed olives.

They are often pickled and used in sandwiches or salads as well.

In terms of flavor, this pepper is very similar to banana peppers.

It’s still sweet and tangy but has more spice than the banana pepper.

• Key Characteristics: Pimento peppers are sweet and aromatic. While they are typically used as a stuffing for olives, they can also serve as a substitute for Cubanelle peppers in certain recipes that require a touch of sweetness.
• Proper Ratio: Use an equal amount of Pimento peppers as a substitute for Cubanelle peppers in your recipes.

5 – Anaheim Peppers

Anaheim peppers are another chili pepper that is often used to substitute for Cubanelle peppers.

They typically have a medium spiciness to them, but if you remove the seeds and membranes from these peppers, the spiciness will be reduced even more.

This pepper also has terrific flavor – it’s slightly tangy with a subtle sweetness as well.

It is typically best sauteed or roasted, just like Cubanelle peppers.

These peppers can be eaten raw with dips and salads, but they’re also terrific in cooking Mexican dishes or stews.

In terms of flavor, Anaheim peppers are similar to poblano peppers, but they have a little bit of a smoky taste to them as well.

This type of pepper is great for cooking but can also be pickled and eaten raw.

• Key Characteristics: Anaheim peppers are mild with a slightly fruity taste. They have a thin skin and are often used in Mexican cuisine, particularly in dishes like chilies rellenos. They can add a similar flavor profile to your recipes as Cubanelle peppers.
• Proper Ratio: Use an equal amount of Anaheim peppers as a substitute for Cubanelle peppers in your recipes.

*Please note that substitute ingredients and instructions may vary depending on the recipe in which you’re using them*.

Conclusion

Cubanelle peppers are easy to find at many grocery stores, but five excellent substitutes can be used instead if you don’t have access to them.

Depending on the recipe in which you’re using these peppers, it may be necessary to adjust the heat level by removing some or all of the seeds and membranes.

This is one of the most important steps when substituting for chili peppers.

Although all five types of pepper are similar in flavor, each type has subtle differences in taste and spiciness.

Experiment with different types until you find the perfect substitute.