The Cubanelle, also known as "Cuban pepper", is a variety of sweet pepper of the species Capsicum annuum. When unripe, it is light yellowish-green in color, but will turn bright red if allowed to ripen. Compared to bell peppers it has thinner flesh, is longer, and has a slightly more wrinkled appearance. It is used extensively in the cuisine of Cuba, the Dominican Republic and Puerto Rico.
Cubanelle peppers are used[by whom?] in the U.S. to replace Poblano peppers. Most of the cubanelle pepper imports come from the Dominican Republic (where it is called ají cubanela), which has, of late, been the main exporter of this cultivar.
This pepper is on the lower end of the heat scale measured in scoville units. Measuring in at about 1000 on the scoville scale, its more sweet than spicy as compared to a jalapeño.