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Red bellpepper and long red bell pepper, difference?

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I bought some of the long variety of red pepper, not sure what they're called, if you don't know what I mean I can post a picture I guess.

Anyway I roasted them the regular way in the oven and peeled them, did this twice and added to recipes but they had such a medicinal flavour, completely ruined my recipe, and mind you they were different batches (meaning I purchased them twice at different times and places)
Does anyone else use these peppers and find a similar flavour, could have been the crop?

It's really strange. Any ideas?

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  1. Are you talking about Cubanelle peppers, perhaps? Check out the picture here: http://en.wikipedia.org/wiki/Cubanelle Not sure if I say medicinal but they aren't like sweet red peppers to my taste.

    4 Replies
    1. re: LindaWhit

      Yes those are the ones, couldn't find the name, so they're not good for making roasted red pepper anything?

      1. re: BamiaWruz

        I think bell peppers are best for roasted red peppers, but then again, I don't think I've ever tried roasting Cubanelles. Perhaps someone with more experience with them can help.

        1. re: LindaWhit

          It didn't hit me that there may have been a reason until I realized the pepper wasnt' a red bell pepper. I just thought red pepper is red pepper but I'll try roasting a bell and I'm sure the same thing won't happen.

          Thanks!

          1. re: BamiaWruz

            I've never seen a Cubanelle out here on the west coast. But....a red bell pepper is just a green bell pepper that's been left to fully ripen on the plant. Any pepper that you usually see green will ripen to another color - some red, some yellow, some purple, etc.

            You got lucky - it could have been a really hot pepper.

    2. Cubanelles taste virtually the same as a standard red bell pepper, IMHO. I use them all the time. The taste is not "medicinal" to my taste buds. They work just fine for roasted red pepper anything...

      Did you get these at a farmer's market? Then I would suspect growing conditions. Find some again and ask questions. If the seller doesn't know what s/he is selling I woudn't buy it anyway...

      1 Reply
      1. re: KiltedCook

        512 window, it wasn't hot at all, and I usually buy them for stirfries, my SO can't tolerate any heat but he eats them all the time. They're not pointy at the end by the way, they're just longer and the walls are thinner, also they're a bit darker red than the "Bright" bell pepper.

        kiltedcook, that's why I roasted it, they taste the same to me too but for some reason after roasting it had a really overpowering strange flavour, I don't think I'll be using them for that purpose anymore.
        I got them at the supermarket btw, they were on sale, 2 packs of 3 each for $5, maybe there was something wrong with them!