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Piquant Bell Peppers

By epicurious · From Open Recipes · 4 ingredients
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Piquant Bell Peppers

Why it works: Red wine and vinegar work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 575 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Piquant Bell Peppers

Makes 8 servings

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

264Calories
2 gProtein
14 gFat
34 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Orange1 medium (131g)62
Sugar1 tbsp (12.5g) granulated49
Bell Pepper1 medium (119g)31
Vinegar1 tbsp (15ml) distilled3

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By epicurious. Recipe from Open Recipes.

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. Red wine + vinegartop 10% of all pairs
    Smell alikemoderate
    Cooked together575 recipes

    Shared aroma: sotolon (curry, maple).

  2. Olive + vinegartop 10% of all pairs
    Smell alikemoderate
    Cooked together12,297 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  3. Pepper + olivetop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

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

  4. Olive + red winetop 12% of all pairs
    Smell alikemoderate
    Cooked together1,318 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  5. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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