In article >,
"Anny Middon" > wrote:

> My DH does not like fresh green or red peppers. I just leave them out of a
> lot of recipes, but sometimes the recipe needs the color jolt.
>
> Any ideas on what I can substitute? I have used poblano peppers in place of
> bell peppers (it's the bell pepper flavor he doesn't like) but sometimes
> that flavor combination doesn't sound good to me. And sometimes I've
> replaced part of the onion with green onion to get that green into the
> finished dish. Any other ideas?

I like onions in a dish, but in small quantities.
For green, I most often use bagged baby spinach leaves.

And we like them. :-)

>
> The red pepper substitution is more problematic for me. I want that nice
> jolt of red in the dish. I've tried chopped peeled and seeded tomatoes, but
> the texture is often wrong and the tomatoes can add too much liquid to the
> dish. In small quantities I guess I could use oil-packed dried tomatoes,
> but in larger quantities their flavor can overhwelm the dish. Any other
> ideas for adding a bit of red to a dish?
>
> BTW, he doesn't like pimentos, either.

Damn.

I was going to suggest canned pimentos.
IMHO other than salt, those have almost no flavor.

Okay, try this.
Blanch and peel some fresh Roma tomatoes,
Slice and drain them, and add them to the FINISHED dish.
There will be enough residual heat to heat them slightly and without the
skin, the texture will be better and Romas have less liquid than other
tomatoes.

I honestly cannot think of any other red item that can add color without
altering flavor/texture.

Rehydrated sun dried tomato might work too?

>
> Anny
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