So I recently got a blender which means I can finally stop using canned crushed tomatoes for stew

But I blended stew myself before. How do you proportion the red bell pepper, tomatoes, onions and rodo to still get that authentic flavor and color? The two times I've done it, I went about 70% red pepper 20 tomato 5 onions and 5 rodo.

I'm wondering whether I'm doing this right.