Cubanelle Vs Poblano: What Is the Difference

Sharing is caring!

Key Points:

• Cubanelle peppers are sweet, mild, and great for frying or stuffing in Caribbean and Spanish-style dishes.
• Poblano peppers offer a deeper, earthy flavor with mild heat, perfect for roasting, stuffing, and Mexican recipes.
• Choose based on your dish—Cubanelle for sweetness and softness, Poblano for richness, structure, and a smoky touch.

Peppers come in all shapes, sizes, and flavors. If you love cooking, you’ve probably encountered Cubanelle and Poblano peppers. At first glance, they seem similar, but they have significant differences in taste, heat, and how you use them in the kitchen.

Cubanelle vs Poblano peppers can look similar, but they have significant differences in flavor, heat, and how they’re used in cooking. Knowing the differences can help you pick the right pepper for your next dish, whether you’re just starting out or already love to cook.

What Is a Cubanelle Pepper?

A Cubanelle pepper is a type of sweet pepper. It’s long and thin and usually light green or yellow-green. Sometimes, it turns red as it ripens. People often call it the “Cuban pepper” because it’s popular in Cuban, Dominican, and Puerto Rican cooking.

Key Facts:

• Color: Light green to red
• Shape: Long, curved, and thin
• Taste: Sweet and mild
• Heat level: 100–1,000 Scoville Heat Units (SHU)

Cubanelles are great for frying, stuffing, or chopping into salads and stir-fries. Because of their soft skin and mild flavor, they’re very easy to work with in the kitchen.

What Is a Poblano Pepper?

A Poblano pepper comes from Mexico. It’s larger and darker than the Cubanelle. When dried, it’s called an ancho chili. Poblanos are mild, but they do have more heat than Cubanelles.

Key Facts:

• Color: Dark green to almost black
• Shape: Wide and heart-shaped
• Taste: Earthy, rich, and mildly spicy
• Heat level: 1,000–2,000 SHU

Poblanos are perfect for stuffing, grilling, or roasting. One of the most famous Mexican dishes, chiles rellenos, is made using Poblano peppers.

Cubanelle vs Poblano: The Main Differences

Now that you know what makes each pepper special, it’s time to see how they stack up against each other. Here’s a side-by-side look at Cubanelle vs Poblano.

1. Appearance

• Cubanelle: Thin, long, and light green
• Poblano: Thick, wide, and dark green

It’s easy to tell them apart by looking. If the pepper is skinny and pale green, it’s likely a Cubanelle. If it’s wide and deep green, it’s probably a Poblano.

2. Flavor

• Cubanelle: Sweet and mild with almost no heat
• Poblano: Earthy, rich, and slightly spicy
  

Cubanelle is better for people who don’t like any spice. Poblanos add more depth to dishes, especially in Mexican cooking.

3. Heat Level

• Cubanelle: 100–1,000 SHU
• Poblano: 1,000–2,000 SHU

Both are mild, but Poblanos can be about twice as hot. Still, neither pepper is really “spicy” compared to jalapeños or habaneros.

4. Texture and Skin

• Cubanelle: Thin skin, soft flesh
• Poblano: Thick skin, firmer flesh

This makes Cubanelles easier to slice or fry quickly. Poblanos are better for stuffing because they hold their shape.

Cooking with Cubanelle Peppers

Cubanelle peppers are super versatile. They go well in many dishes, especially when you want sweetness without the heat.

Popular Ways to Use Cubanelles:

• Fried Peppers and Onions: A classic side dish in Latin cooking
• Stuffed Cubanelles: Use ground meat, rice, or cheese
• Egg Dishes: Add to omelets or frittatas
• Pizza Topping: Slice and cook for a mild pepper flavor

Because they’re not spicy, Cubanelles are also great for kids or anyone sensitive to heat.

Cooking with Poblano Peppers

Poblano peppers are a star ingredient in Mexican food. Their rich taste makes them perfect for roasting and stuffing.

Popular Ways to Use Poblanos:

• Chiles Rellenos: Roasted, peeled, and filled with cheese or meat
• Rajas con Crema: Strips of roasted poblanos cooked in cream
• Soups and Stews: Add roasted poblanos for a smoky flavor
• Poblano Cream Sauce: Blend with cream and garlic for a rich topping

Roasting Poblanos brings out their full flavor. Just remember to peel the skin after roasting—it gets papery and doesn’t taste great.

Can You Swap One for the Other?

Yes—but it depends on the dish.

• Use Cubanelle instead of Poblano: If you want a sweeter, milder flavor and don’t need the smoky taste. It’s great for quick frying or raw uses.
• Use Poblano instead of Cubanelle: If you want a richer flavor and don’t mind a little more heat. It’s best for roasting or stuffing.

If you’re making a Mexican recipe, stick with Poblanos. Cubanelles are a better match for Caribbean or Spanish-style dishes.

Nutrition Comparison

Both peppers are low in calories and full of vitamins.

They’re both healthy choices! Peppers like these are great for boosting your immune system and adding flavor without fat.

Storage Tips

Want your peppers to last longer? Here’s how:

• Fresh: Keep them in a paper bag or crisper drawer in the fridge. Use within a week.
• Roasted: Store roasted peppers in a sealed container in the fridge for 3–4 days.
• Frozen: After chopping or roasting, you can freeze both peppers. Just lay them flat in a freezer bag.

Please don’t wash your peppers until you’re ready to use them. Extra moisture can make them rot faster.

Which One Should You Choose?

Still stuck on Cubanelle vs Poblano? Here’s a quick guide:

Conclusion

When it comes to Cubanelle vs. Poblano, both peppers have their place in the kitchen. Cubanelles are sweet and soft, great for quick cooking. Poblanos are deeper in flavor and perfect for roasting and stuffing.

There’s no “better” pepper—it just depends on what you’re making. Try both and see which one you like more!

Next time you’re at the store or farmers market, grab one of each and have fun experimenting in your kitchen. Whether you go sweet or smoky, you’ll end up with a delicious dish.

Amanda Kee

Sharing is caring!