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Stuffed Peppers

Peppers stuffed with a mixture of chicken or veal, bread crumbs, and seasonings, baked with buttered crumbs.

From an old cookbook · modernised transcription
By Kaufman, Nettie M · From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Corn and tomato match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,099 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Stuffed Peppers

Ingredients

Directions

Prepare

  1. Cut a slice from the stem end of the peppers, remove the seeds, and parboil for 15 minutes.

  2. Fill the peppers with equal parts cold chicken or veal and softened bread crumbs.

  3. Season the filling with onion juice, salt, and pepper.

Bake and serve

  1. Cover the peppers with buttered bread crumbs and bake for 10 minutes.

  2. Serve on toast with a brown gravy.

Nutrition, whole recipe (rough)

1054Calories
63 gProtein
31 gFat
131 gCarbs
What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chicken100g cooked165
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Corn1/2 cup kernels (82g)77
Tomato1 medium (123g)22
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

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

By Kaufman, Nettie M. 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. Corn + tomatotop 6% of all pairs
    Smell alikestrong
    Cooked together2,099 recipes

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

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  4. Chicken + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together6,031 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

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

What each ingredient does

Eggs
Set and bind the filling so it holds its shape when baked.
Flour
Thickens the milk it is rubbed into, giving the filling body.
Butter
Adds richness and helps the buttered crumbs brown in the oven.
Chicken
Supplies the main bulk and savoury flavor of the filling.

The step that matters

Parboil the peppers for 15 minutes before filling. Parboiling softens the pepper walls so they become tender when baked. Raw peppers stay tough and can split or hold their shape poorly around the filling.

Swap the tomato

How well each one fits the dish's main ingredients (butter, chicken, corn, flour, milk, egg, pepper):

  1. Capsicumfits better
  2. Potatofits better
  3. Asparagusfits better
  4. Tomatothe original

Fit is the average pairing score against butter, chicken, corn, flour, milk, egg, 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.

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