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Stuffed Peppers

Green peppers filled with a sweetbread and mushroom mixture, topped with buttered breadcrumbs and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Chicken and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 4,172 recipes. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

Stuffed Peppers

Ingredients

Directions

Make the filling

  1. Parboil sweetbreads, cool, and cut into small cubes.

  2. Melt 2 tablespoons of butter in a pan.

  3. Add 2 tablespoons of flour and stir constantly.

  4. Gradually add 4 cups of chicken stock.

  5. Add 2 tablespoons of heavy cream and 4 cups of mushroom caps.

  6. Season with salt, paprika, and Worcestershire sauce.

Prepare the peppers

  1. Cut a slice from the stem end of 6 green peppers and remove the seeds.

  2. Parboil the peppers for 15 minutes.

  3. Drain the peppers.

  4. Cool the peppers.

  5. Fill the peppers with the sweetbread mixture.

  6. Cover with buttered breadcrumbs.

  7. Bake until the crumbs are brown.

Make the sauce

  1. Break the stems of the mushrooms.

  2. Cover with cold water.

  3. Cook slowly for 20 minutes.

  4. Melt 2 tablespoons of butter.

  5. Add a few drops of onion juice.

  6. Add 2 tablespoons of flour.

  7. Gradually pour in the drained mushroom stem water and enough chicken stock to make 1 cup.

  8. Add 4 cups of heavy cream.

  9. Season with salt and paprika.

Serve

  1. Arrange the stuffed peppers on a serving dish.

  2. Pour the sauce around.

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. Chicken + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  2. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

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

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

  4. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

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

What each ingredient does

Sweetbreads
Provides the tender, meaty filling that gives the peppers their main body.
Flour
Thickens the sauce when cooked with butter, giving it body.
Chicken stock
Forms the liquid base of the sauce and adds savory flavor.
Heavy cream
Adds richness and a smooth, silky texture to the filling and sauce.
Mushroom caps
Adds moisture and earthy flavor to the sweetbread filling.
Green peppers
Serve as the edible cups that hold the filling while baking.

The step that matters

Gradually add the chicken stock to the butter and flour. Flour thickens only when its starch is evenly dispersed in the fat and liquid. Adding the stock slowly while stirring constantly prevents lumps and keeps the sauce smooth.

“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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