What are cubanelle peppers?

Cubanelle Pepper: All About Them

The Cubanelle Pepper is considered a sweet pepper, though it can have a touch of heat. It is a light green pepper used in general cooking. Learn more about the pepper here, including heat levels, flavor, cooking tips and Cubanelle pepper substitutes.

Scoville Heat Units: 0-1,000 SHU
Capsicum Annuum

The Cubanelle is considered a sweet pepper, although its heat can range from mild to very moderate. It is not a very hot pepper by most standards. The peppers are usually picked before they ripen, when they are light green or a yellow-green color, but when ripe, they turn bright red to orange-red.

The pods grow to 4-6 inches long, 2 inches wide, and are banana-shaped, tapering near the bottom. The skin should be glossy, and the pepper should be smooth and firm.

Cubanelles are also called the Italian Frying Pepper, because they are great in a frying pan with a little olive oil.

Common Uses for Cubanelle Peppers

Common uses for Cubanelles include salads, casseroles, or a yellow mole sauce. They are great on subs or pizza as well, and they can be stuffed with your favorite delicious filling.

You can use them in general cooking, using them as you would any bell types, for example, as part of a mirepoix.

Because of the size of the pods, Cubanelle peppers are great for making stuffed peppers. You can stuff them with your favorite mixture, then bake or grill them, and enjoy.

You’ll find Cubanelle peppers used in cooking and recipes throughout Central America, including Cuba, Puerto Rico and the Dominican Republic, as it is a favorite in those areas. However, you can increasingly find them in stores in the U.S., and growers have been cooking with them for a long time.

How Hot is the Cubanelle Pepper?

The Cubanelle pepper is quite mild, measuring in at 0 – 1,000 Scoville Heat Units, which is quite a bit milder than a typical jalapeno pepper. Jalapeno peppers average about 5,000 SHU, so the hottest Cubanelle pepper is still 5 times milder than an average jalapeno pepper. Still, you may notice a twinge of heat, depending on your heat preference and tolerance.

Cubanelle Peppers from My Garden

The Taste of Cubanelle Peppers and Cooking The Cubanelle

Cubanelle peppers are slightly sweet and crunchier than a typical bell pepper, and are quite vibrant. Consider them for pan frying and dashing them with a bit of salt for a quick snack. They do have thinner walls, which makes them good for stuffing and either grilling or baking, as the thinner walls do not require a long cook time.

What Are Substitutes for Cubanelle Pepper?

Cubanelles are mild and slightly sweet with thin walls, and can be used in general cooking. The following peppers make for a good substitution for Cubanelle peppers:

  • Anaheim Peppers
  • Banana Peppers
  • Bell Peppers

By comparison, Anaheim peppers are not as sweet as the Cubanelle, but are extremely similar in size, shape, wall thickness and overall flavor. Bell peppers tend to be sweeter, larger, and have thicker walls, but are still a very good substitute.

Are Cubanelle Peppers and Banana Peppers the Same Pepper?

No, the Cubanelle pepper is a completely different pepper from the banana pepper. However, they do look quite similar and have similar flavor and heat, so you can usually substitute them for each other in many different recipes. Cubanelles are sweeter by comparison, however.

Cubanelle Pepper Recipes

Here are some recipes that include the Cubanelle Pepper:

  • Grilled Chorizo and Cheese Stuffed Cubanelle Peppers
  • Turkey Stuffed Cubanelle Peppers
  • Cajun Cream Cheese Stuffed Anaheim Peppers (very similar to a Cubanelle)

If you have any further questions about the Cubanelle, feel free to contact me anytime. I’m happy to help. — Mike H.

This page was updated on 7/17/19 to include new photos and information. It was originally published on 9/20/13.


Cubanelle peppers

Cubanelle peppers are a common pepper used in Puerto Rican, Dominican and Cuban cuisine. It has several names in Spanish; ají cubanela in the Dominican Republic, with “ají” being another word for pepper in Spanish (Figure 1), pimienta de cocinar (translated to “pepper for cooking”) in Puerto Rico (Figure 2), and ají chay in Cuba (Figure 3). Ají chay was the most common pepper found in three markets in Havana over a one year period, second only to bell peppers, and significatly more often than ají cachucha (Shagarsodsky, et al. 2013) . (Frank Mangan visited over 30 markets in several cities in Cuba duing two visits in 2016 and saw “ají chaya” in only one market, while bell peppers (FIgure 4) and ají cachcuha peppers were very commmon.

Cubanelle peppers are also used for stuffing different ingredients (Figure 5).

Cubanelle peppers are also known as Italian frying peppers. Their thin walls and sweetness, which is brought up by frying, is a staple at Italian fairs (Bray, M.).

Cubanelle peppers is one of the traditional ingredients of sofrito (Figure 6) along with another pepper ají dulce. Given the extensive use of sofrito in Puerto Rican, Dominican and Cuban cuisine, cubanelle peppers are staples in markets in these countries (Figure 7).

Cubanelle peppers can be slightly hot, with scoville units between 500 and 1,000 (Bray, M.), which is very mild considering that jalapeno peppers average 3,000 scoville unites and habanero peppers are over 200,000. The walls of cubanelle peppers are much thinner than bell peppers, and thus weigh much less per volume than bell peppers; this means that a bushel box of cubanelle peppers will weigh less than a bushel of bell peppers.

It is interesting to note that both Cubanelle peppers and ají dulce peppers are the same color, light green. It could be that Cubanelle peppers were choesen due to their similarity to the color of ají dulce, and also due to the fact that both can be slightly spicy (Figure 8).

What Is A Cubanelle Pepper – Tips For Growing Cubanelles In The Garden

The cubanelle pepper is a tasty sweet pepper named for the island of Cuba. It is popular in European and Latin American cuisine but is gaining popularity among cooks around the world for its bright color and fast cooking time. Keep reading to learn more about cubanelle pepper care and tips for how to grow a cubanelle pepper plant in your garden.

Cubanelle Pepper Facts

What is a cubanelle pepper? A variety of sweet pepper, the cubanelle is similar in a lot of ways to the ubiquitous bell pepper. Unlike its cousin, however, it has a long, tapered shape that usually reaches 5 to 7 inches (13-18 cm.) in length. It tends to twist and bend as it grows, giving it a unique, rustic appearance.

The walls of the fruit are thinner than those of a bell pepper, which means it cooks much more quickly. This makes it a favorite in sautéing and frying recipes, particularly in Italian, Spanish, and Slavic cuisine. The peppers have a sweet and mild flavor.

They start in shades of bright yellow to green, and ripen into a striking red. They can be picked and eaten when they are any color. Plants tend to reach 24-30 inches (60-76 cm.) in height. Mature fruits are ready to start being picked 70-80 days after planting.

How to Grow a Cubanelle Pepper Plant

Cubanelle pepper care is very straightforward. In fact, growing cubanelles is a lot like growing bell peppers. The seeds should only be sown in the ground in climates with very long growing seasons. For most gardeners, the seeds should be started indoors 4-5 weeks before the average last frost and only planted out after all chance of frost has passed.

The plants like full sun, moderate water, and loamy, slightly acidic to slightly alkaline soil.

What’s The Best Cubanelle Pepper Substitute?


Known for its thin walls and sweet taste, the cubanelle – a.k.a. the Italian frying pepper – is fast growing in popularity. But, even so, if you live outside of areas with Italian or Caribbean influence, they can be hard finds in stores. So where do you turn if a recipe calls for the cubanelle and none are available? What’s the best cubanelle pepper substitute that will save your dish with a similar heat and flavor? You do have options that’ll work, though, none quite match the cubanelle’s capability in the frying pan.

Your best option: Anaheim pepper

The Anaheim is a jump up in heat (500 to 2,500 Scoville heat units) compared to the cubanelle. But really any chili is an upgrade to the cubanelle’s extremely mild 100 to 1,000 SHU. They both are still mild chilies, though, so we are talking a just a little additional simmer, not an intense heat wave.

In terms of taste, Anaheim peppers have a slight sweetness that’s comparable enough to a cubanelle to work in most recipes. Anaheim chilies don’t quite compare as frying peppers; their thicker walls make them better stuffing peppers than frying peppers, but they can sub there in a pinch.

The everywhere alternative: Bell pepper

Yes, you are stepping down to zero heat with this alternative, but the cubanelle is not that far behind. And, of course, the bell pepper is available wherever produce is sold. Both are sweet peppers, so the flavors are in the same ballpark. It’s close enough, at least, to substitute when the Anaheim is not an option. The bell, though, also has thick walls – great for stuffing, but not as great for frying.

An option with tang: Banana pepper

Yes, the flavor is different. The banana pepper has a sweet tang to it, so it’s not always a good substitution. But they do have a similar heat profile – the banana pepper ranging from 0 to 500 SHU – and they are also often used as a sandwich and pizza topping. If your recipe can do with a little extra tang, then the banana pepper is an option to try. Banana peppers also have thicker walls, so they won’t fry as well as cubanelles.

I have a recipe that calls for a Cubanelle Pepper, but my dad can’t eat peppers.

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by Rick Gush June 29, 2012

Photo by Rick Gush

Fortunately, my favorite peppers grow more abundantly in Italy than my former U.S. home.

Some of my favorite peppers in the garden now are friggitelli, which are the same as the cubanelle peppers I used to grow in California. In California, these were an oddity, but here in Italy, they are in every market during the spring and summer. I like to make mixed salads during the hot weather, and I like to add peppers, but I find that too much bell pepper adds too much heft and sometimes too much liquid to a mixed salad. These cubanelle-style peppers have much thinner walls than bell types, so they add less bulk while still adding the pepper flavor and a nice crunchiness. Of course, the famous Italian friggitelli dishes and friarelle dishes are based around these cooked peppers. I like them cooked, and am particularly fond of the sweet taste of lightly braised or barbecued cubanelle.

In order to grow I think the seedlings should be grown in very-light conditions to encourage a thick, young stem. I also think cubanelle peppers respond very well to having a lump of fertilizer — pilgrim-style — under each plant.

I don’t generally like to grow crops that need a lot of pampering but, this year, my peppers are in a raised bed that gets a lot of sunshine on the walls, which means I’m watering underneath the pepper leaves almost every day. Because the bed is at chest height, I can stick the hose under the leaf canopy of the plants and water just the soil areas. Seems to be working, since I have some fairly impressive peppers at this point.

I’ve never had a big pest problem with cubanelles. I think the thinner walls and smaller fruit maker them somehow less susceptible to the virus and misshapen fruit and blossom end rot problems that I have experienced occasionally with bell type peppers. I do think these friggetelli seedlings are the same as other peppers as far as being highly susceptible to seedling problems in cold and damp situations. I’m also certain that being pushy about adding lots of soil-improving organic material that includes some nutritional factor like manure. I think friggetelli like a lot of food, a fairly moist soil but good drainage, and I think a well nourished plant in some way tends to not attract insect pests. I grow my cayenne peppers much differently, and give them less water and less fertilizer, essentially deliberately stressing them, while the friggetelli and jalapeño and the bell types I pamper.

There do seem to be a wide range of varieties within this type, and although these are all twisted fruits, I do sometimes see in the markets here friggetelli that are more uniformly blocky or have smaller shoulders. Friggetelli are also all larger than the small green peppers sold frequently in the United States, called pepperoncini, and more twisted than the somewhat-similar banana peppers.

Read more of Rick’s Favorite Crops ”

Confession: Sometimes when I go grocery shopping, my attention gets completely diverted by beautiful produce. I guess you can say I have a wandering eye when it comes to gorgeous fruits and vegetables. {Don’t laugh. It’s a serious problem.}

There I am one minute, dutifully crossing things off my list, and then suddenly out of the corner of my eye I see an exceptionally attractive artichoke or a seductive bunch of tomatoes on the vine and – just like that – my cart and I are making our way over to items we have no particular use for, like moths to the flame.

Such was the case with a particularly inviting pair of cubanelle peppers that made their way into my shopping cart earlier this week. Their lime green, shiny outsides made them look like they belonged in a set of plastic vegetables that come with those Fisher Price kiddie kitchens. I knew I had to have them.

Cubanelles – Source

What I didn’t know was what the heck I was going to do with them. Are these things spicy? No idea. Do they have a strong taste? Not a clue. Luckily, my best friend {Google} had all the answers I needed.

After a little research, I found a recipe that happened to include several things I already had on hand {my favorite kind!}. It was easy to put together and turned out to be pretty tasty, too. {The husband cleaned his plate, but c’mon… what else is new?}

Please ignore the burnt edges around the dish… I kinda left them in the oven too long. 😉

As it turns out, I like cubanelle peppers and would definitely pick them up again. That is, unless the broccoli happens to be especially bewitching that day… 😉

Are you as easily swayed as I am, or do you stick to your guns with grocery list in hand? What items have snuck their way into your grocery cart recently? Your secret’s safe with me!

Stuffed Italian Style Cubanelle Peppers
Adapted from Food.com

  • 4 cubanelle peppers, topped and seeded
  • 1 small onion, diced
  • 1 lb bulk Italian sausage
  • 4 garlic cloves, mashed and minced
  • 1 (14 ounce) can crushed tomatoes
  • 6 oz chicken stock
  • 1/4 cup of chopped fresh basil
  • 1 cup of pre-cooked rice
  • 1/4 cup of grated mozzarella cheese
  • Pinch of cayenne pepper
  • Salt to taste
  • 1. Preheat oven to 400 degrees. In a large saute pan, cook onions and sausage on high heat for about 5 minutes, until meat is browned and onions are tender. 2. Add garlic and cook for about 40 seconds, until fragrant. 3.Add crushed tomatoes {I used diced tomatoes & ran them through the blender for a second to cut down on large tomato chunks}, chicken stock, and fresh basil. Stir together until basil is wilted. If mixture is too watery, let cook down until slightly thickened. 4. Place mixture into a large bowl with rice, cayenne, and mozzarella cheese. Stir well to combine. Season with salt and pepper to taste. 5. Evenly add stuffing to peppers, leaving leftover stuffing in fridge for later on in the week. {I used the extra as a bed for the peppers}. 6. Place peppers in a casserole dish and cover with foil. Bake for 40-45 minutes until stuffing is heated through and peppers are tender. Serve hot.

    The garden pepper is not related to the true pepper (Piper nigrum) from which we get the common black pepper for seasoning our food. Why do we call garden peppers “pepper”? The answer goes back to Columbus. He had set forth on his famous voyages to find a short route to India and the East Indies largely for trade. Spices from the East were important in commerce and therefore of much interest to Columbus and his commercial-adventurer associates. When they found the inhabitants of the West Indies growing and using fiery forms of Capsicum, the product was thought to be a kind of pepper.

    In the first half of the 16th century, voyagers to the Americas encountered many forms of peppers, not only in the West Indies but in Central America, Mexico, Peru, Chile-wherever they touched the American Tropics. By the beginning of the 17th century virtually every form known today had been found.

    The Scoville Heat Index, invented by Wilbur Scoville, ranks peppers in order from mildest to hottest. It starts with zero being the mildest and goes over 1,000,000 to indicate the hottest peppers. Use a pair of non-latex gloves to protect your hands when handling peppers. Some individuals are more sensitive to the irritants in peppers than others. Though there are dozens of different kinds of peppers, here’s information on some of the more widely used types.


    Bell Peppers can be red, yellow, green, orange or purple/black. . They are very common sweet peppers. Since this type of pepper has no heat, its Scoville Heat Index is zero. You can cook bell peppers in a variety of different ways, however don’t expect this type of pepper to add spice to your food.


    Cubanelles are also called the Italian Frying Pepper because they taste great sauteed with a little olive oil. The Cubanelle is considered a sweet pepper, although its heat can range from mild to moderate. Cubanelles are usually picked before they ripen while they are a yellowish-green color, but when ripe, they turn bright red. They are usually about 4-6 inches long, 2 inches wide, and banana-shaped, tapering near the bottom. The skin should be glossy and the pepper should be smooth and firm.


    Banana-shaped peppers change from pale to deep yellow or orange as they mature. These are easily confused with hotter yellow wax peppers, so taste before using. Sweet Banana peppers may be fried or sauteed, used raw on relish platters, in salads, in sandwiches or stuffed.


    Italian sweet peppers look much like the Anaheim chili pepper used in Southwestern cooking but with the mild taste of sweet bell peppers.The pepper is 6 to 8 inches long, conical and bright green with a mild flavor and fleshy texture. In Italian recipes the peppers are sauteed in olive oil as a side dish for meats. Italian sweet peppers can also top pizza or be included in pasta and risotto. Italian sweet peppers are sometimes added to salads and antipasto platters.


    (Not to be confused with the green Tuscan Peppers called Pepperoncini.) One of the most beautiful colors of summer in southern Italy is the deep red of chili peppers, strung together and hung out to dry from windows, balconies, clotheslines or nailed to trees in the countryside—especially in Calabria. This region, at the tip of the boot of Italy, is the main producer and consumer of chili pepper, or peperoncino, as it is called in Italian. In the Calabrian markets, you will often see elderly women, clothed completely in black, sitting beside their colorful heaps of produce, patiently sewing strings of chili with a needle and thread.

    The chili pepper plant belongs to the Capsicum genus,which is part of the same family as tomatoes. In Italy, Capiscuum annuumi, which is known as peperoncino di Cayenna, is the most common hot pepper grown. On the Scoville scale, peperoncino di Cayenna ranges in the middle. In southern Italy, these little red peppers are often called diavoletti (little devils). Typically, hot countries develop hot, spicy cuisines as a natural means of cooling down the body through perspiration.

    Chili peppers were grown as a food crop as early as 4000 BC in Central America; but it wasn’t until the arrival of the Spanish in the mid-16th. century that the plant was introduced to the rest of the world. Very quickly, trade routes began carrying chili peppers to Europe, Africa, India, the Middle East and Asia. Today, this spice seems to be growing in popularity around the globe. In northern Italy, where chili pepper was virtually unknown just a couple of generations ago, peperoncino is now more and more appreciated and incorporated into Italian cuisine. Peperoncino adds spice and flavor not only to the simple foods of southern Italy, but for some people, this hot spice becomes almost addictive. Spicy food lovers add it to virtually everything – fish, vegetable pasta sauces, soups and stews, as well as egg dishes. As a general rule of thumb, peperoncino is not recommended for delicate and creamy preparations, but is more suitable for robust sauces and recipes. In southern Italy, ground chili peppers are sometimes added to salami and cheese. Also, hot peppers are preserved in oil to produce a flavorful, spicy oil.


    Also known as pimento peppers, cherry peppers are heart-shaped and are about four inches long and three inches wide. These peppers are actually very mild, scoring about 500 on the Scoville Heat Index. Cherry peppers are perhaps best known to be the red filling that can typically be found inside green olives.


    Another mild type of pepper is the Anaheim pepper. This pepper is usually dark red in color and has a long, skinny body. While the Anaheim pepper usually has a Scoville Heat Index around 1,000, some varieties can have a rating as high as 5,000. Relative to the rest of this list, this pepper is not very hot.


    The jalapeno is one of the most common types of peppers in the United States. Many people like this type of pepper because of its spicy, yet not overwhelming taste. Jalapeno are usually either red or green and are about two to three inches long. Their Scoville Heat Index is typically around 5,000, however jalapenos can range anywhere from 2,000 to 8,000. These peppers, when used sparingly, add just the right amount of spicy flavor to most Mexican dishes. Many people also deep fry cheese stuffed jalapenos for a spicy appetizer.


    Mild, heart-shaped pepper that has thick walls, which make them great for stuffing. Because it is a rather mild pepper, it can be used in quantity to add a deep rich flavor to any chili dish.


    The Serrano pepper is similar to the jalapeno in its look, but this pepper is much hotter. On the Scoville Heat Index, the Serrano Pepper can be between 10,000 and 25,000. This pepper is usually small (around two inches) and green in color. As a general rule of thumb, the smaller the Serrano pepper, the hotter it will taste.

    The Cayenne pepper is another hot pepper (between 25,000 and 50,000 on the Scoville Heat Index) that is popular with those looking to add heat to food. Red in color, the Cayenne pepper is generally dried and used in powder form. Additionally, this pepper has been used in natural medicines for hundreds of years, due to its reported healing attributes.

    Grown in Thailand and neighboring countries, the Thai pepper is a type of pepper that can be classified as “very hot”. With a Scoville Heat Index of between 50,000 and 100,000, these peppers are sure to leave your taste buds wanting relief. The Thai pepper is one of the smallest peppers, measuring in at less than an inch. It’s used in many spicy Thai dishes at restaurants in the US.

    While Rocoto peppers look somewhat like bell peppers, it can be dangerous to get the two mixed up. While bell peppers aren’t hot at all, the Rocoto pepper is extremely hot. Between 100,000 and 250,000 on the Scoville Heat Index, this pepper is about the size of a bell pepper but is rounder and is typically only red or green. Some people use this pepper to make very spicy sauces.

    Of hot peppers that are commonly used, the Habanero chili is recognized as the hottest. This pepper can range in color from green to yellow and is usually only around 1 ½ inches or 3 centimeters in length. However, do not let the small size fool you – the Habanero chili can pack a punch! The Scoville Heat Index for the Habanero chili can range from 150,000 to 350,000.


    Pepperoncini (Tuscan Peppers) are another kind of chili pepper that is green when young and red when fully mature. Unlike the Italian sweet peppers, pepperoncini have a wrinkly skin and are crunchy, slightly bitter and somewhat spicy. They grow from 2 inches to 4 inches long and are a popular Italian appetizer. They are also often served pickled, which gives them a light salty taste. Pepperoncini were originally grown in Tuscany, so they are also called Tuscan Peppers.

    Pickled Pepperoncini Without Canning

    Pepperoncini are not as spicy as many other peppers, so they are a good choice for those who do not enjoy extremely spicy food. You can stuff them, add them to soups and sandwiches, incorporate them into soups and stews or eat them as a pickle. Pepperoncini are most often pickled rather than used plain. Pickling your own pepperoncini is a relatively simple process and you enjoy these peppers for months to come.


    • 1 lb. fresh pepperoncini peppers
    • 2-1/2 cups water
    • 3 cups vinegar
    • 3 tablespoons sugar
    • 4 tablespoons pickling salt
    • 2 bay leaves
    • 2 tablespoons whole coriander seeds
    • 2 tablespoons black peppercorns
    • 4 garlic cloves


    Wash the peppers with cold water and allow them to dry.

    Put water, vinegar, sugar and salt into a soup pot. Bring to a boil over medium high heat and stir until the sugar and salt have completely dissolved. Reduce the heat to medium and add bay leaves, whole coriander seeds and black peppercorns. Chop the garlic into small chunks and add it to the pot. Allow this to simmer for five minutes.

    Leave peppers whole and pierce their sides three to four times. Place the peppers into storage jars and leave about 1 inch of head space.

    Pour the hot liquid into the jars containing the peppers, screw on their lids and allow the jars to cool before placing them in the refrigerator. Let the peppers marinade for at least a week before using. The pickle flavor will be stronger the longer they sit.

    Tips: The pickles will keep for several months in the refrigerator. Do not use if pressure develops in the jars or if the liquid becomes really cloudy and begins to smell. This can be a sign of contamination and the pickles are not safe to eat.

    Stuffed Hot Peppers

    6 servings


    • 15 small hot peppers
    • 5 cloves of garlic, minced
    • 5 tablespoons grated Parmesan cheese
    • 1 1/4 cups Italian bread crumbs
    • 1 tablespoon capers, chopped
    • 3 anchovies, finely chopped
    • 2 teaspoons pine nuts
    • 1/4 cup extra virgin olive oil (or more if needed)
    • Salt and fresh ground pepper


    Preheat oven to 350 degrees F. Slice the peppers in half lengthwise, including the stem. Scrape out the seeds (use a grapefruit spoon). Leave a few seeds in if you like your food spicy.

    Mix all the other ingredients together making sure the stuffing is well saturated with oil.

    Using a small spoon, stuff the peppers with the bread crumb mixture. Pat down lightly. Place the peppers in a greased baking pan and cover with tin foil. Bake for 30 minutes. Remove foil and check peppers for tenderness. Bake 8-10 more minutes if needed.

    Serve immediately or at room temperature.

    Italian Roasted Sweet Peppers


    • 16 large sweet Italian peppers
    • 4 large cloves garlic, minced
    • 4 tablespoons olive oil
    • Salt
    • Fresh Basil


    Wash the peppers and allow to completely dry.

    Cut off the stem ends and pull out the seeds and white membranes.

    Turn the peppers upside down and tap on the cutting board to shake out any loose seeds.

    Put the oil and minced garlic into a large glass baking pan and mix the two.

    Add the peppers and toss until each pepper is totally coated with garlic oil.

    Roast at 350 degrees F. for about 50 minutes. When the peppers begin to brown and start to collapse, they are done. Sprinkle with salt and fresh basil.

    They can also be refrigerated for a day or two until needed for another recipe. They are excellent as a side for pork chops or roasted chicken breasts.

    Italian Sausage and Peppers

    8 servings


    • 3 lbs. sweet Italian pork or turkey sausage with fennel seeds
    • 2 tablespoons olive oil, divided
    • 8 garlic cloves, peeled
    • 2 large yellow onions, cut into 1-inch wedges
    • 6 pickled cherry (hot) peppers, stemmed and seeded, but left whole
    • 2 medium yellow bell peppers , cored, seeded and cut into 1-inch strips
    • 2 medium red bell peppers, cored, seeded and cut into 1-inch strips


    Poke the sausages all over with a fork and cut into 5-6 inch pieces. Pour 1 tablespoon olive oil into a large heavy skillet and heat over medium heat. Add half the sausages and half the garlic and cook, turning occasionally, until the sausages are well browned on all sides, about 8 minutes. Transfer the browned sausages and garlic to a 13 x 9-inch baking dish, leaving the fat behind. Pour the fat off and add the remaining oil. Cook the remaining sausages and garlic until browned. Transfer to the baking dish.

    While the sausages are browning preheat the oven to 400 degrees F. Scatter the onions, peppers and cherry peppers over the sausages in the baking dish, toss all the ingredients together well and place in the oven.

    Bake uncovered, tossing occasionally, until the vegetables are tender but still firm and no trace of pink remains in the sausages, about 45 minutes. Serve hot with crusty Italian bread.

    Italian Broccoli with Peppers

    6 Servings


    • 6 cups water
    • 4 cups fresh broccoli florets
    • 1 medium sweet red bell pepper, julienned
    • 1 medium sweet yellow bell pepper, julienned
    • 1 tablespoon olive oil
    • 1 garlic clove, minced
    • 1 teaspoon dried oregano
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 tablespoon grated Parmesan cheese


    In a large saucepan, bring water to a boil. Add broccoli; cover and boil for 3 minutes. Drain and pat dry with paper towels..

    In a large nonstick skillet, saute peppers in oil for 3 minutes or until crisp-tender. Add the broccoli, garlic, oregano, salt and pepper; cook 2 minutes longer. Sprinkle with cheese and serve.

    Italian Pepper & Egg Sandwich


    • 4 green or red bell peppers, (or Cubanelle or Italian sweet), washed, seeded and sliced.
    • 1 small onion, sliced thin
    • 5 large eggs, scrambled in bowl with 1 tablespoon water
    • 2 cloves garlic, chopped
    • 2 tablespoons olive oil
    • Salt and pepper to taste
    • Grated Parmesan or Romano Cheese
    • 1 loaf of Italian bread, sliced or 4 ciabatta rolls
    • Crushed red pepper (optional)
    • Mild or hot Giardiniera (optional)

    See post on how to make Giardiniera:


    In large skillet add olive oil and garlic and saute on low until garlic is golden, (do not burn). Add peppers and onion, season with salt and pepper, stir to coat vegetables with oil. Continue cooking on low heat, stirring frequently, until peppers are soft. Raise heat to med-high and add eggs, stirring well to mix the eggs into the peppers. Cook eggs thoroughly, but be careful not to burn them. Sprinkle with cheese and red pepper serve on an Italian roll or Italian bread with Giardiniera.

    • Brown Rice-Stuffed Peppers (mpcasavant.wordpress.com)
    • Italian Chicken with Sweet Peppers and Israeli Couscous (acougarinthekitchen.com)
    • Oven Roasted Red Bell Pepper (simplybittenkitchen.net)
    • Grow So Easy Organic: How To Grow The Sweetest Peppers (growsoeasyorganic.com)

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    Posted by Jovina Coughlin in Bread, broccoli, eggs, Healthy Italian Cooking, Italian Cuisine, onion, peppers, pickles, Sausage Tags: Bell pepper, Chili pepper, Cubanelle

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