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Capsicum chinense
Cubanelle is an exceptionally productive heirloom sweet pepper that produces abundant harvests of long, pale green peppers with rich, delicious flavor. The attractive, slightly flattened peppers typically grow 4–6 inches long, with thin, tender walls and a gently tapered shape. They mature from light yellow-green through orange to bright red, although they're commonly harvested green. In our growing trials, the vigorous plants were absolutely loaded with beautiful peppers, producing basketfuls of tender, flavorful pods throughout the season.
Also known as the Cuban pepper, Cubanelle has a long tradition in Caribbean cooking, particularly in Cuba, Puerto Rico, and the Dominican Republic. Its swe... More
Capsicum chinense
Cubanelle is an exceptionally productive heirloom sweet pepper that produces abundant harvests of long, pale green peppers with rich, delicious flavor. The attractive, slightly flattened peppers typically grow 4–6 inches long, with thin, tender walls and a gently tapered shape. They mature from light yellow-green through orange to bright red, although they're commonly harvested green. In our growing trials, the vigorous plants were absolutely loaded with beautiful peppers, producing basketfuls of tender, flavorful pods throughout the season.
Also known as the Cuban pepper, Cubanelle has a long tradition in Caribbean cooking, particularly in Cuba, Puerto Rico, and the Dominican Republic. Its sweet, exceptionally mild flavor makes it a favorite for frying, roasting, and stuffing, while its tender walls cook quickly without becoming tough. Unlike ordinary bell peppers, Cubanelles have a distinctive, rich flavor that adds wonderful depth to both simple and elaborate dishes.
We fell in love with Cubanelle for its versatility in the kitchen. Although traditionally used for stuffed peppers, we discovered an even easier preparation during our busy summer evenings. Simply halve the peppers, remove the seeds, and arrange them on a baking sheet before piling on your favorite taco fixings—seasoned meat, beans, and shredded cheese. Bake until tender, then finish with sour cream and salsa for a delicious, garden-fresh alternative to nachos. Even our kids couldn't get enough! Matures approximately 70 days after transplant. Each packet contains a minimum of 25 seeds.
Capsicum chinense
Cubanelle is an exceptionally productive heirloom sweet pepper that produces abundant harvests of long, pale green peppers with rich, delicious flavor. The attractive, slightly flattened peppers typically grow 4–6 inches long, with thin, tender walls and a gently tapered shape. They mature from light yellow-green through orange to bright red, although they're commonly harvested green. In our growing trials, the vigorous plants were absolutely loaded with b... read more
Capsicum chinense
Cubanelle is an exceptionally productive heirloom sweet pepper that produces abundant harvests of long, pale green peppers with rich, delicious flavor. The attractive, slightly flattened peppers typically grow 4–6 inches long, with thin, tender walls and a gently tapered shape. They mature from light yellow-green through orange to bright red, although they're commonly harvested green. In our growing trials, the vigorous plants were absolutely loaded with beautiful peppers, producing basketfuls of tender, flavorful pods throughout the season.
Also known as the Cuban pepper, Cubanelle has a long tradition in Caribbean cooking, particularly in Cuba, Puerto Rico, and the Dominican Republic. Its sweet, exceptionally mild flavor makes it a favorite for frying, roasting, and stuffing, while its tender walls cook quickly without becoming tough. Unlike ordinary bell peppers, Cubanelles have a distinctive, rich flavor that adds wonderful depth to both simple and elaborate dishes.
We fell in love with Cubanelle for its versatility in the kitchen. Although traditionally used for stuffed peppers, we discovered an even easier preparation during our busy summer evenings. Simply halve the peppers, remove the seeds, and arrange them on a baking sheet before piling on your favorite taco fixings—seasoned meat, beans, and shredded cheese. Bake until tender, then finish with sour cream and salsa for a delicious, garden-fresh alternative to nachos. Even our kids couldn't get enough! Matures approximately 70 days after transplant. Each packet contains a minimum of 25 seeds.
