If you have never heard of “CUBANELLE” peppers, you are in for peppery treat today. Not all roasted peppers need to burn your mouth, esophagus, and cause acid reflux to taste good. Back in the 90’s my Italian husband and I found the Cubanelle peppers at a specialty market right next to all of the hot versions. We decide to try them in a traditional roasted pepper recipe because I couldn’t handle the “hot” ones. Well, 30 years later, it’s the only pepper we roast because they are THAT GOOD. I hope you enjoy, “How to Make Mild Roasted Cubanelle Pepper Recipe”…
The Roasted Pepper Story
When I met Rick in 1989 in college in Buffalo, New York, I honestly didn’t like bell peppers let alone hot, or cubanelle. Let’s just say my pallet was still maturing 😆. After a few months of dating my favorite guy, I remember being invited to Michigan to meet his dad. It is a very enjoyable memory because I will never forget the red roses Rick had left on the bed in the bedroom that I was staying in at his dad’s. Rick was actually working when I arrived, so his sister had taken me up to my room, and there the roses were ♥️. My heart literally melted. Okay….enough of the love story, let’s get to the peppers.
Rick’s step mother made us all a huge Italian feast of “Oil & Cheese Pasta” (that’s what we call it now) and we all gathered around a big table in their dining room. Sitting there with the biggest crush I ever had and learning about his family was one of the greatest gifts of my life. I remember seeing this big pan of roasted peppers come to the table early with what looked to be big chunks of butter on top. I quickly learned that it was actually Fontinella cheese, and meant to help cool the pallet along with crusty Italian bread after eating the hot pepper. Fortunately, there is no need for the cool down with these peppers.
What do Mild Roasted Cubanelle Peppers Taste Like?
If you love hot peppers, but can’t handle the heat, I completely recommend Cubanelle peppers. I remember watching my husband eat the hot peppers back in the day, but eventually it caught up with him. Now, he craves the Cubanelle just as much because the texture, and flavor is out of this world. Cubanelle peppers are mild, with a tad sweetness, and an extremely nutty flavor. They pair nicely with Italian dishes, but one of our favorite ways to eat them is with breakfast. There’s nothing like an egg sandwich with a pepper on it. These peppers also go great just slapped on a piece of crusty Italian bread!
Before we go any further, the best tip I can give you on roasting cubanelle peppers is to leave the seeds in tact. These aren’t bell peppers, so don’t be afraid. The seeds are so nutty, yummy, add great texture, and are extremely good for you.
Oh, mama…Just look how beautiful the roasted Cubanelle peppers turn out in the end 😲. Here’s a photo below from when I served them up with a quick rigatoni and chicken sausage pasta. I use Rao’s marinara, and a mild Italian chicken sausage (yes you can roast pre-cooked sausage with the peppers if desired). The only thing missing below was the crusty bread, parmigiana, and my favorite guy…
Mild Roasted Cubanelle Peppers Recipe
- 8 Cubanelle Peppers
- 2 teaspoons Olive oil or Avocado oil
- sprinkle of garlic salt
- ground pepper to taste
- sprinkle dried Oregano
- sprinkle dried Basil
- Preheat oven to 375 degrees.
- Spray a large baking dish with cooking spray.
- Wash Cubanelle peppers, and dry.
- Slice off very tops of peppers, so the stem is completely gone. Save the tops to use the good edges for salad, eggs, or whatever you desire. The stems should pop right out. You could also just pop the stemless ring top into the pan to roast with the peppers, too.
- DO NOT REMOVE THE SEEDS. Bake the peppers with the seeds in tact, and eat the peppers with the seeds inside. The seeds are very mild, nutty, and are my favorite part. They are very good for you, too.
- Place peppers in pan and be sure they all fit like little babies in a crib not over lapping.
- Drizzle the 2 teaspoons of olive oil all over them, and use clean hands to rub each pepper with it so all sides get a little.
- Sprinkle on seasonings (sometimes I mix it up, but it's okay to just let it sit on top. It all gets mixed up eventually during the baking).
- Bake uncovered for approximately 45 minutes. If you put them in a little lower at 350 degrees, bake for a full hour. Peppers should be slightly browned, and deflated.
- Serve hot, warm, or room temperature with crusty Italian bread, pasta, a side of eggs, or on a sandwhich. They are so good!