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Green Peppers Stuffed with Corn

A baked dish of sweet peppers filled with a buttered corn and cream mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Green Peppers Stuffed with Corn

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the peppers

  1. Cut around three-fourths of the stem end of each pepper, leaving it hinged as a lid.

  2. Remove seeds and membranes.

  3. Cover the peppers with cold water and bring to a boil.

  4. Drain, cover with fresh boiling water, and simmer until tender.

  5. Drain, sprinkle lightly with salt, and allow to cool.

Make the corn filling

  1. In a frying pan, heat 2 tablespoons of butter.

  2. Add green corn and ⅓ cup of hot water.

  3. Cook for 5 minutes.

  4. Add cream and seasonings.

  5. Cook slowly until thick.

  6. Let the mixture cool.

Bake and serve

  1. Fill the prepared peppers with the corn mixture and fasten the lids.

  2. Melt the remaining 1 tablespoon of butter in 1 cup of boiling water and pour over the peppers.

  3. Bake in a buttered dish at 400°F (200°C) for 25 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Pepper + corntop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Pepper + creamtop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

Pepper and cream barely smell alike, yet cooks put them together in 21,449 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sweet peppers
Hold the filling as edible cups, softening as they are simmered until tender.
Green corn
Forms the bulk of the filling and provides its sweet, starchy body.
Butter
Adds richness and fat that carries flavour and keeps the filling moist.
Cream
Adds richness and, as it cooks down, thickens the corn into a creamy filling.

The step that matters

Cook the corn filling slowly until thick. Cooking slowly lets the starch in the corn gelatinise and the cream reduce gently, giving a thick filling. Rushing over high heat can scorch the cream and dairy proteins, causing sticking and a grainy texture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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