The Cubanelle — also known as the Italian frying pepper or Cuban pepper — is a beloved heirloom variety with roots in Southern Italy and the Caribbean. Long a staple of Italian-American cooking, Cubanelle peppers became famous in New York City’s Italian neighborhoods, where they were fried in olive oil and piled onto sausage sandwiches. Mild, sweet, and thin-walled, they cook faster than bell peppers and develop a rich, slightly smoky sweetness that has made them a kitchen favorite for generations.
Plant Profile
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Days to Maturity: 65–70 days (yellow-green); 80–85 days (fully red)
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Fruit Size: 4–6 inches long, tapered, slightly twisted
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Plant Size: Upright, 24–30 inches tall
Flavor Profile
Sweet Cubanelle delivers a mild, sweet flavor with almost no heat — typically 0–1,000 Scoville units. The thin walls and crisp texture make them ideal for quick sautéing, where they develop a rich, slightly caramelized sweetness. Harvest yellow-green for a fresh, grassy flavor, or let ripen to red for a sweeter, more complex taste.
Growth Type & Harvest Yields
Cubanelle is a productive, upright pepper plant that sets fruit early and continues producing throughout the season. The long, tapered fruits hang in clusters and ripen from pale yellow-green to orange to red. Plants are vigorous and well-suited to both garden beds and large containers.
Disease Resistance
Sweet Cubanelle shows good general disease tolerance and performs well across a wide range of climates. Like all peppers, it prefers warm conditions and is frost-sensitive. Good air circulation and consistent watering help prevent common fungal issues.
Growing Tips & Planting Dimensions
- Start indoors 8–10 weeks before last frost
- Transplant spacing: 18–24 inches apart in rows 24–36 inches apart
- Sowing depth: ¼ inch
- Full sun required — at least 6–8 hours daily
- Consistent moisture produces the best yields; avoid waterlogging
- Stake plants in windy locations as fruits can be heavy
When to Plant
Start seeds indoors 8–10 weeks before your last expected frost date. Transplant outdoors after all frost danger has passed and nighttime temperatures stay consistently above 55°F. Check your USDA hardiness zone at planthardiness.ars.usda.gov for precise timing.
Companion Plants
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Basil — repels aphids and spider mites; improves pepper flavor
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Carrots — loosen soil around pepper roots
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Tomatoes — share similar growing conditions; good neighbors
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Marigolds — deter nematodes and aphids
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Avoid: Fennel (inhibits pepper growth) and brassicas (attract similar pests)
How to Enjoy
Sauté Cubanelle peppers in olive oil with garlic and Italian sausage for the classic New York-style frying pepper sandwich. Stuff whole with seasoned rice, ground meat, or cheese and bake. Slice raw into salads for a mild, sweet crunch, or roast and layer onto pizza and flatbreads. Their thin walls make them one of the fastest-cooking peppers in the kitchen.
Why Gardeners Love It
Cubanelle is one of the most versatile sweet peppers you can grow — mild enough for the whole family, flavorful enough to anchor a meal. Early to produce, easy to grow, and endlessly useful in the kitchen, it’s a natural companion to tomatoes and basil in any Italian-inspired garden.
Harvest Tips
Harvest yellow-green at 4–6 inches for the classic frying pepper flavor. For sweeter, riper fruit, leave on the plant until fully red. Pick regularly to encourage continued production. Store fresh peppers in the refrigerator for up to 2 weeks, or roast and freeze for long-term use.
Order Today
Bring the flavor of an Italian kitchen to your garden. Sweet Cubanelle is an early-producing, easy-to-grow heirloom that delivers all season long — fried, stuffed, roasted, or raw.
