Skip to main content
Main

Peppers Stuffed with Oysters

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Chop the pepper and onion very finely.

  2. Parboil the oysters, drain, and cut them into small pieces.

  3. Soak the bread crumbs in the oyster liquor, then press out the excess liquid.

Make the filling

  1. Sauté the pepper and onion in butter until light brown.

  2. Combine the sautéed mixture with the oysters and bread crumbs, and season with salt and pepper.

Bake and serve

  1. Stuff the mixture into the peppers and top with buttered cracker crumbs.

  2. Bake at 350°F (175°C) until the peppers are tender.

  3. Serve with tomato sauce.

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

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

  2. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  3. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

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

  4. Bread + tomatotop 10% of all pairs
    Smell alikemoderate
    Cooked together1,013 recipes

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

  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

Oysters
Provide the main savoury filling and a briny, rich flavour throughout the stuffing.
Bread crumbs
Soak up the oyster liquor to bind the filling and add moisture without making it soggy.
Butter
Carries the onion and pepper in the pan, adding richness and gentle browning.
Pepper
Softens during baking and forms the edible shell that holds the filling.

The step that matters

Pressing out the excess liquid from the bread crumbs. Bread crumbs soaked in oyster liquor hold a lot of liquid. Squeezing out the excess keeps the filling moist but firm, so it holds its shape in the pepper instead of turning watery during baking.

Swap the onion

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

  1. Capsicumfits better
  2. Cucumberfits about as well
  3. Shallotfits about as well
  4. Onionthe original

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

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesCream of Tomato SoupCream of Tomato Soup107 recipesWhite BreadWhite Bread80 recipes