Skip to main content
Main

Peppers Stuffed with Oysters

Peppers stuffed with oysters, bread crumbs, butter, onion, and pepper, baked and served with tomato sauce.

From an old cookbook · modernised transcription
By Norton, Caroline Trask · From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Bread and butter 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 ↓

Peppers Stuffed with Oysters

Ingredients

Directions

Prepare

  1. Chop one pepper and a slice of onion very fine.

  2. Parboil one pint of oysters.

  3. Drain the oysters.

  4. Cut the oysters into small pieces.

  5. Soak one-half cup of fine bread crumbs in the oyster liquor.

  6. Press out the liquor from the crumbs.

Make the filling

  1. Saute the pepper and onion in two tablespoonfuls of butter until a light brown.

  2. Add the pepper and onion to the oysters and crumbs.

  3. Season with salt and pepper.

Stuff and bake

  1. Fill up the peppers with the oyster mixture.

  2. Cover the tops of the peppers with buttered cracker crumbs.

  3. Bake until tender.

  4. Serve with tomato sauce.

Nutrition, whole recipe (rough)

688Calories
24 gProtein
15 gFat
111 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Oyster6 medium (84g)81
Onion1 medium (110g)44
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Liquornot 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.

By Norton, Caroline Trask. 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. See the original page.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  3. Oyster + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  4. Oyster + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,545 recipes

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

  5. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Oysters
Provide the main filling and a briny, savoury flavour.
Bread crumbs
Soak up the oyster liquor and bind the filling so it holds together.
Butter
Adds richness and browns the pepper and onion for flavour.
Pepper
The shell that holds the filling and softens as it bakes.

The step that matters

Press out the liquor from the crumbs. Bread crumbs soaked in too much liquid turn soggy and loose, so the filling won't hold its shape in the pepper. Squeezing out the excess keeps it moist but firm enough to stuff.

Swap the onion

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

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

Fit is the average pairing score against oyster, bread, butter, pepper. 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.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes