Skip to main content
Main

Stueeed Greek Peppers

A stewed dish of green peppers stuffed with minced meat and bread, baked in gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Meat and bread are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,924 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Stueeed Greek Peppers

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the peppers

  1. Wash the peppers and boil them in water for 5 minutes.

  2. Remove the peppers from the water and rub off the skins with a wet cloth.

  3. Cut off the stem ends and remove the seeds with a large spoon.

Stuff and bake

  1. Stuff the peppers with minced cold meat mixed with an equal amount of moistened stale bread and season with salt.

  2. Replace the stems and place the peppers in a deep dish.

  3. Pour cold gravy into the dish until full and bake in a 350°F (175°C) oven for 30 minutes.

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. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

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

  2. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  3. Pepper + meattop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

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

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 and softens as it bakes.
Minced cold meat
Provides the savory, protein-rich body of the filling.
Stale bread
Absorbs moisture and keeps the filling tender rather than dense.
Cold gravy
Surrounds the peppers in liquid, keeping them moist and flavorful during baking.

The step that matters

Removing the skins after boiling. Peppers must be hot enough to peel easily but not so soft they tear. Rubbing with a wet cloth loosens the skin without the cloth burning fingers. Tearing the flesh lets filling leak out during baking.

“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 recipesMeat CroquettesMeat Croquettes52 recipes