7 Major Differences Between Cubanelle and Poblano Peppers

Cubanelle pepper, also known as sweet pepper, has a gentle simmering heat that varies from 500 to 1,000 SHU. Cubanelle is widely used in Cuba, the Dominican Republic, and Puerto Rico, and it is a fundamental component in the traditional cuisines of those countries.

This pepper, also known as the Italian frying pepper, is a popular garnish for sausages and pepper sandwiches in Italian restaurants.

Poblano peppers, on the other hand, are pleasantly spicy and range from 1,000 to 2,000 SHU. They are also known as ancho peppers and are undoubtedly Mexico’s favorite chili pepper. Poblano is crimson when completely matured and is often offered dry.

From this little description, you can understand that both peppers are pleasantly mild and may be used in any dish. Is there a difference between cubanelle and poblano peppers? Is the cubanelle pepper hotter than the poblano?

Let us investigate!

Cubanelle Pepper Vs Poblano – Differences & Similarities

The following are the distinctions between cubanelle pepper and poblano pepper:

1. Heat Level

At its hottest, a Cubanelle pepper is at least three times milder than a jalapeo pepper and may be up to 80 times milder. Cubanelle is used mostly for its sweetness and thin walls, which make it ideal for frying.

The poblano pepper, which has a Scoville heat unit range of 1000 to 1500, is another favorite mild chili. So, how spicy is a poblano? While poblano peppers are normally mild chiles, they have been known to deliver an unexpected punch every now and then.

Each pepper has a varied amount of heat. Nonetheless, it has much less got than other peppers. Poblano is a cross between a bell pepper and a jalapeo that works nicely in a variety of cuisines.

Ripen poblano peppers are hotter than green poblano peppers, which are considerably milder. The pepper may be dried, which transforms it into ancho peppers and imparts a spicy aroma.

2. Taste Difference

Cubanelle has a sweeter and more savory taste than bell peppers, which is why they are so popular.

Yet, unlike the poblano and bell peppers, which have strong walls, the cubanelle has thin walls and is best suited for frying. In a skillet, toss some chopped cubanelle with a little olive oil to emphasize the subtle sweet heat of the cubanelle.

Poblano is another mild pepper with a deep, earthy taste. These are thick peppers, similar to bell peppers, making them ideal for grilling, roasting, and stuffing. When the poblano pepper is roasted, the waxy outer shell readily peels off.

3. Size and Appearance

Cubanelle peppers resemble Anaheim or banana peppers in form. It may grow to be six inches long and two inches wide, with a curved shape.

While unripe, this pepper is yellowish-green, but it matures to a deep red hue.

Poblanos, on the other hand, start off dark green and ripen to brown or dark red. This heart-shaped pepper may grow up to four inches long and two inches wide at the base.

Poblano peppers have a slim appearance but may grow to be as big as bell peppers, if not larger; they also have a sharp tip like jalapeos and other hot chili peppers.

4. Substitute Options

What may be used in place of cubanelle peppers?

Cubanelles originated in Italy but have grown more popular in Latin American cuisines than in Italian; most cubanelles are imported from the Dominican Republic and may be difficult to locate depending on your location.

These mild and mildly sweet peppers with thin walls may be substituted for the following peppers in regular cooking:

• Peppers from Anaheim
• Banana bell peppers
• Cayenne peppers

Anaheim peppers are not as sweet as cubanelle peppers, but they are comparable in size, shape, wall thickness, and overall taste.

Bell peppers and banana peppers are also excellent substitutes for cubanelle peppers because to their comparable sweetness, size, and thicker walls.

What pepper, on the other hand, is comparable to a poblano? These peppers are imported from Mexico and sold in Mexican stores, but if you can’t get poblano, here are some alternatives you may try:

• Chili from Anaheims
• Jalapeo chilies
• Cayenne peppers

Anaheims have a greater heat level and lack the earthy taste of poblanos, but because to their comparable size and thickness, they perform well as a poblano pepper alternative in most dishes.

Poblano peppers are not the same as green peppers, but they are a fine replacement for stuffing and general cooking; nonetheless, the meal may have less heat and a different taste than if poblano peppers were used.

Jalapeo peppers are a fiery replacement for poblano peppers; if you want to add additional spice to your recipe, use jalapeos instead of poblano peppers.

5. Uses and Preparation Methods

Cubanelle is an essential component of real Cuban cuisine, and it is often served fried. Cubanelle peppers, when fried, may be eaten on its own or as a topping for the exquisite Italian sausage and pepper sandwich.

Cubanelle peppers are also delicious in salads, soups, and even pizza. It may also be used in stuffed pepper dishes, despite the thin walls of the cubanelle peppers. Cubanelle may also be used in place of bell or poblano peppers in any dish.

Add chopped cubanelle peppers to your salsa for a sweet touch; it is an excellent chili for mild fresh salsa.

Poblano peppers are often served dry, stuffed, roasted, or fried. They are frequently used in pureed sauces like as mole and enchiladas.

Toss chopped raw or sautéed poblanos into relishes, salsas, chilis, salads, and quesadillas. Stuffing poblanos with scrambled eggs and cheese and baking them in the oven results in a simple, wonderful morning delight.

Poblano peppers are used in Chiles en nogada, a classic meal served on Mexico’s Independence Day.

Chiles Rellenos are another traditional Mexican meal created with these peppers; the poblano is packed with cheese, coated in a flour and egg batter, and then pan-fried or baked.

Poblanos may also be filled with additional items such as steak, ground pork, beans, cream cheese, and even seafood like as shrimp.

6. Where to Buy Cubanelle Peppers and Poblanos?        

Cubanelle peppers are growing more popular, making them simpler to obtain; they are widely accessible in stores, particularly in Caribbean or Italian-influenced areas.

Cubanelle may also be grown in your garden, and seeds can be obtained from garden stores or internet suppliers.

Since Cubanelle peppers are sweet and not recognized for their spiciness, they are not available in hot sauces or packaged spicy salsas.

Poblanos are also gaining popularity. They are available all year at many supermarket shops. Poblano peppers are imported from Mexico and may be seen in Mexican stores.

They are normally sold by the pound, either loose or packed. When purchasing poblanos, look for fresh ones with a vibrant color, firmness, and no soft patches; the peppers should also be free of blemishes.

Dried poblanos, also known as ancho chiles, are available in the spices or dry goods area of many Mexican markets and several chain supermarkets. It is also available for purchase online.

7. Storage

Cubanelle peppers may be kept whole and fresh in the crisper drawer of your refrigerator for many weeks. To reduce moisture loss, keep leftover chopped fresh or cooked peppers in an airtight container. Peppers should be utilized within a few days after being cut.

Preserving poblano peppers is similar; you may either dry the peppers before storing them or keep them in the freezer fresh.

Rinse the peppers well and pat them dry with a paper towel. You may choose to slice the peppers before freezing them; if you do, store them in an airtight container or a heavy-duty freezer bag before freezing. Poblanos may be frozen for at least ten months.

If you store your poblanos peppers whole in your refrigerator’s crisper drawer, they will survive for two to three weeks.

Roasted or peeled poblanos may be kept in the fridge for up to three days in an airtight container.