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Macedonian Stuffed Peppers

Macedonian stuffed peppers are bell peppers filled with a mixture of ground veal, cream cheese, and spices, baked until tender.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Macedonian Stuffed Peppers

Oven180°C
Timeabout 40 minutes

Ingredients

Directions

Prepare

  1. Slice the tops off the peppers.

  2. Pull out the seeds and the cores.

  3. Dice 1 red pepper and set aside.

  4. Save the tops.

Make the filling

  1. Combine the diced red pepper and ground veal or chicken in a mixing bowl.

  2. Add the green onions and garlic.

  3. Stir in soft cream cheese and blend with a wooden spoon.

  4. Stir in the egg and half-and-half.

  5. Add the grated cheese.

  6. Season with cumin and salt and pepper.

Assemble and bake

  1. Preheat oven to 180°C.

  2. Place the pepper shells in a baking dish that will hold them snugly together.

  3. Spoon the filling into the peppers.

  4. Replace the tops.

  5. Pour 3 tablespoons of water around the peppers.

  6. Bake at 180°C until the filling is puffed and the peppers are soft, about 40 minutes.

  7. Serve immediately.

Nutrition, whole recipe (rough)

352Calories
12 gProtein
22 gFat
28 gCarbs

Counts 10 of 12 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Cream Cheese1 oz (28g)99
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Onion1 medium (110g)44
Red Bell Pepper1 medium (119g)31
Yellow Bell Pepper1 medium (119g)31
Cumin1 tsp ground (2.1g)8
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Salt1 tsp (6g)0
Vealnot in our table0
Waternot in our table0

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

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Pepper + garlictop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Clove + garlictop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

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

Ground veal
Provides the savoury body of the filling and firms as it cooks.
Egg
Binds the filling and helps it set and puff in the oven.
Cream cheese
Adds moisture and richness, keeping the filling soft and creamy.
Red bell peppers
Form the edible shells and turn tender and sweet as they bake.

The step that matters

Bake until the peppers are soft and the filling is set. Snug placement with water around the peppers lets steam soften the shells evenly. The egg and meat must cook through, so check that the filling is puffed and set before serving.

Swap the clove

How well each one fits the dish's main ingredients (pepper, veal, onion, garlic, cream cheese, egg, cream):

  1. Parsleyfits better
  2. Capersfits better
  3. Celeryfits better
  4. Clovethe original

Fit is the average pairing score against pepper, veal, onion, garlic, cream cheese, egg, cream. 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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