"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?
>
> 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.

Your husband sounds like a pre-pubescent spoiled brat juvenile, why
don't you send him back to his mommy and find a new one, hopefully
more mature, who's not using bubble gum tooth paste with his widdle
sponge bob brushie.

There are so many brightly colored veggies and fruits... but without a
hint of your recipe all anyone can offer is wild speculatiion.
Carrots are bright orange. Red cabbage adds vibrant color. There are
all sorts of colorful berries, lurid citrus zests, grapes of every
hue, melons every color of the rainbow. And apples with skin of every
shade.