Seasons/Availability
Green cubanelle chile peppers are available in the summer through early fall.
Storage
Unripe cubanelle chile peppers can be stored in a paper bag at room temperature for up to two weeks. Ripe peppers should be used immediately or stored in the refrigerator for up to one week.
Applications
Green cubanelle chile peppers are primarily used as an ingredient in cooked dishes, providing flavor and mild spice. The thin-skinned pods can also be enjoyed raw when sliced into salads, sandwiches, or salsas. To prevent heat transfer to hands, it is recommended to wear gloves when handling fresh cubanelle chiles. The peppers can also be roasted, sautéed, stewed, stuffed, pickled, boiled, blanched, baked into casseroles, simmered into sauces, and dried for extended use. The pods pair well with tomatoes, onions, garlic, potatoes, olives, oregano, basil, bay leaf, olive oil, chicken, beef, pork chops, and seafood. Green cubanelle chile peppers can also be used to make spicy salsas or hot sauces.
Nutrition
Green cubanelle chile peppers are an excellent source of vitamins A and C as well as dietary fiber. They also contain some vitamin B6 and potassium.
Preparation
Green cubanelle chile peppers should be washed thoroughly before using. Slice off the stem end of the pepper then cut in half lengthwise before deseeding with a paring knife. The peppers can then be sliced, diced, or chopped as desired for the recipe.
When working with cubanelle chile peppers use caution, as the heat level can vary greatly from mild to moderately spicy. If needed, wear gloves while handling fresh chiles to prevent any skin irritation from the oils in the pepper’s membranes. To reduce any heat in cooked dishes made with cubanelle peppers, add additional ingredients such as cheese or sour cream which will help temper the capsaicin levels. Additionally, be sure to keep hands away from eyes and other sensitive areas after touching cubanelle peppers since they contain volatile components that cause burning sensations on contact with skin and mucous membranes.
