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Stuffed Green Peppers

A dish of green peppers filled with a mixture of veal, onions, mushrooms, tomatoes, and breadcrumbs, baked in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Stuffed Green Peppers

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the peppers

  1. Cook the green peppers in boiling water for three minutes.

  2. Cut a slice from the stem end of each pepper and remove the seeds.

Make the filling

  1. In a skillet, cook the onions and mushrooms in butter for five minutes.

  2. Add the veal and tomatoes and cook for an additional five minutes.

  3. Season the mixture with salt to taste.

Stuff and bake

  1. Fill the pepper cases with the mixture.

  2. Place the stuffed peppers in a buttered baking pan.

  3. Bake for thirty minutes at 400°F (200°C).

  4. Add enough white stock to prevent burning.

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 + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Mushroom + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together2,719 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Veal
Provides the meaty body and savory flavor of the filling as it cooks.
Mushrooms
Add moisture and earthy flavor to the filling as they cook down in butter.
Onions
Soften and turn sweet as they cook, building the base flavor of the filling.
Tomatoes
Add moisture and acidity that help blend the filling flavors.
Butter
Adds richness and carries flavor while the onions and mushrooms cook.

The step that matters

Add enough white stock to prevent burning. Without enough liquid in the pan, the filling and peppers can scorch during baking. Stock adds moisture that keeps the filling from drying and sticking.

Swap the onion

How well each one fits the dish's main ingredients (mushroom, pepper, veal, butter, bread, tomato):

  1. Capsicumfits better
  2. Potatofits about as well
  3. Asparagusfits about as well
  4. Onionthe original

Fit is the average pairing score against mushroom, pepper, veal, butter, bread, tomato. Candidates are from the same food group and used in at least 100 recipes.

“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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