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Corn Stuffed Peppers

A baked dish of green bell peppers filled with a corn and cheese mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Corn Stuffed Peppers

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare the peppers

  1. Wash the peppers.

  2. Cut out and discard the pulps and seeds.

  3. Rinse the peppers in cold water.

Make the filling

  1. Melt the butter in a saucepan.

  2. Add the flour to the butter and blend well.

  3. Gradually add the milk, stirring constantly until a creamy sauce forms.

  4. Stir in the corn, parsley, green pepper, salt, paprika, and onions, mixing well.

  5. Stuff the pepper cases with the mixture.

  6. Mix the cheese and crumbs.

  7. Sprinkle the mixture over the tops of the stuffed peppers.

Bake

  1. Place the stuffed peppers side by side in a small pan.

  2. Add ½ inch of water to the pan.

  3. Bake for 35 minutes at 350°F (175°C).

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 + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

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

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

  3. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  4. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  5. Cheese + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

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

What each ingredient does

Green peppers
Form the edible shell that holds the filling while baking.
Butter
Fat that starts the roux and adds rich flavor to the sauce.
Flour
Thickens the butter and milk into a creamy sauce that binds the filling.
Milk
Liquid that turns the roux into a creamy sauce, adding moisture to the filling.
Corn
Adds sweetness and bulk to the filling.
Cheese
Melts over the top and browns in the oven, adding savory flavor.

The step that matters

Gradually add the milk while stirring constantly. Adding milk slowly and stirring keeps the flour evenly dispersed, so the sauce thickens smoothly without lumps.

Swap the onion

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

  1. Potatofits better
  2. Capsicumfits better
  3. Carrotfits better
  4. Onionthe original

Fit is the average pairing score against pepper, parsley, butter, flour, cheese, milk, corn. 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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