I have a question, I really don't like any bell peppers, I have tried many times but they really don't appeal to me. The only way I can eat them is raw and loaded with dip. So many recipes seem to have bell pepper in them, and when I go out for dinner a lot of dishes seem to have them too. For me, and maybe because I don't like them, bell peppers seem to make a dish more colorful but as far as flavor-doesn't work for me.
I have some recipes that call for them, not in large amts, and wonder if there is something that could be substituted for them or could I eliminate them altogether?
Jill

Okay don't laugh!!! I am allergic to peppers. I leave them out but I also substitute broc. sugar snap peas, peas. It is about taste and color so try a veriety of things or just leave them out. Have fun experimenting.

What if you used pimento's or roasted red peppers...

I can't stand green peppers, but love all the other colors..I find the green to strong in taste.

Jill,

I LOVE peppers of all kinds but have a dear friend that will not eat anything that has been "contaminated" with peppers....not even if they are ground up where she doesn't see them....believe me, I've tried! I Just leave them out....I don't try to substitute anything.

Another VERY mild pepper to look for is the cubenell ( I have to find the right spelling). Rachael Ray introduced me to it. It is the Italian version of peppers. You can use as a sub with italian sausauge and peppers OR chili rellenos. I have a killer easy recipe for those that I use cubenells for.

quote:

Originally posted by Sheltieguy:
I'm a fan of roasted fresh poblano peppers too.

(Some grocery stores insist on calling them pasilla peppers.)

If color is all you want, I find red bell peppers to be pretty tasteless - not much to flavor to object to. They don't have the bitter-to-me taste of green bell peppers.

The color does not matter to me, I think in many recipes and restaurant dishes that may be why they use bell pepps, because they add color to make the dish look more appealing.

I absolutely love hot peppers, like jalapenos and habaneros but if I put those in dinners my daughter would gag!

I have tried all colors of bells peppers, can't stand them. I will give the pablonos a try, thanks for the suggestion, and Mary Jo, I think substituting carrots is a great idea!
Jill

I love peppers roasted only. Sometimes stuffed. I generally eliminate them from most recipies. If it calles for chopped or diced peppers, I substitute carrots.

I'm a fan of roasted fresh poblano peppers too.

(Some grocery stores insist on calling them pasilla peppers.)

If color is all you want, I find red bell peppers to be pretty tasteless - not much to flavor to object to. They don't have the bitter-to-me taste of green bell peppers.

Jill,

One of my friends can't stand bell peppers eithr, but she has found that she likes poblano peppers. When she orders food at Mexican restaurants, she asks that poblanos be substituted. Poblanos are still fairly mild, but do taste different than bell peppers.

Also, have you tried red, orange or yellow bell peppers in place of green ones? They also each have a different taste. They red are sweeter than green and I think the yellow are more mild.

Dawn