Pepper Seeds - Sweet - Cubanelle
Thin-walled, sweet, and built for the skillet. Cubanelle—the classic Italian/Cuban frying pepper—delivers zero to very mild heat (0–500 SHU) with a clean, green-apple sweetness when pale yellow-green, deepening toward orange-red at full ripeness. Its elongated, gently twisted pods cook in seconds and stay silky-tender.
Plants are vigorous yet tidy, typically 20–28 inches tall with an open, branching habit that sets heavily. Clusters of 6–8 inch tapered pods hang in waves; walls are thin to medium-thin with small seed cavities and softly wrinkled shoulders. Fruit mature from light yellow-green → orange → red, giving a long, staggered picking window.
In the kitchen, Cubanelle is made for quick frying and roasting—sear whole in olive oil until blistered, then salt and splash with vinegar or lemon. It’s superb stuffed (cheese, sausage, or rice), folded into eggs and sandwiches, or sliced for pizza and fajitas. Red-stage pods roast and peel easily for sweet strips and antipasti; pale pods are perfect for crunchy sautés and light pickles.
Selected for steady set and classic flavor, Cubanelle rewards full sun, even moisture, and balanced feeding with continuous harvests. Pick pale for maximum yield and snap, or allow to color for richer sweetness. A market favorite that brings restaurant-quality frying peppers to any backyard.
Original: $2.00
-70%$2.00
$0.60
Description
Thin-walled, sweet, and built for the skillet. Cubanelle—the classic Italian/Cuban frying pepper—delivers zero to very mild heat (0–500 SHU) with a clean, green-apple sweetness when pale yellow-green, deepening toward orange-red at full ripeness. Its elongated, gently twisted pods cook in seconds and stay silky-tender.
Plants are vigorous yet tidy, typically 20–28 inches tall with an open, branching habit that sets heavily. Clusters of 6–8 inch tapered pods hang in waves; walls are thin to medium-thin with small seed cavities and softly wrinkled shoulders. Fruit mature from light yellow-green → orange → red, giving a long, staggered picking window.
In the kitchen, Cubanelle is made for quick frying and roasting—sear whole in olive oil until blistered, then salt and splash with vinegar or lemon. It’s superb stuffed (cheese, sausage, or rice), folded into eggs and sandwiches, or sliced for pizza and fajitas. Red-stage pods roast and peel easily for sweet strips and antipasti; pale pods are perfect for crunchy sautés and light pickles.
Selected for steady set and classic flavor, Cubanelle rewards full sun, even moisture, and balanced feeding with continuous harvests. Pick pale for maximum yield and snap, or allow to color for richer sweetness. A market favorite that brings restaurant-quality frying peppers to any backyard.
