On Tue, 15 May 2007 15:49:00 GMT, "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.

Please suggest a couple of recipes you're having a problem with. Most
poblanos are mild enough that it wouldn't matter. You'd have to
adjust to a slightly different flavor, but if you don't care - so
what?
>
>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?
>
Find recipes that don't require those ingredients.

>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?
>
Have you tried roasting the tomatoes?

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