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Stuffed Green Peppers

A dish of green peppers filled with corn, onion, ground meat, bread crumbs, and seasoned stock, then baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and corn are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 5,324 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Stuffed Green Peppers

Ingredients

Directions

Prepare the peppers

  1. Remove the tops and seeds from the peppers.

  2. Parboil the peppers in boiling water for 2 minutes, then remove them from the water and drain them.

  3. Place the peppers in a casserole dish.

Stuff and bake

  1. In a bowl, mix the corn, onion, meat, bread crumbs, thickened stock, salt, and pepper.

  2. Stuff the peppers with the mixture.

  3. Bake the stuffed peppers until heated through.

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

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

  2. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  3. Corn + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together4,205 recipes

    Shared aroma: hexanal (green, grassy).

  4. Corn + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Ground meat
Provides savory flavor and substance that fills the pepper cavities.
Bread crumbs
Absorb liquid and help the stuffing hold together with a soft texture.
Meat stock thickened with flour
Adds moisture and body so the stuffing does not dry out during baking.
Fresh corn
Adds sweetness and juicy texture to the filling.
Green peppers
Act as the edible shell, softening slightly when parboiled and baked.

The step that matters

Parboil the peppers for 2 minutes. Parboiling softens the pepper walls so they bend and hold the filling, while keeping them firm enough to hold their shape. Overcooking makes them collapse and leak stuffing.

Swap the onion

How well each one fits the dish's main ingredients (pepper, corn, meat, flour, bread):

  1. Capsicumfits better
  2. Shallotfits better
  3. Asparagusfits better
  4. Onionthe original

Fit is the average pairing score against pepper, corn, meat, flour, bread. 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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