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Stuffed Green Peppers

A dish of green peppers filled with a mixture of chopped meat, cracker crumbs, tomato, onion juice, and seasonings, baked in a pan.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Stuffed Green Peppers

Ingredients

Directions

Prepare the peppers

  1. Cut the stem ends from the green peppers and remove the insides with a sharp knife.

  2. Scald the peppers in boiling water for five minutes, then drain them.

Make the filling

  1. In a bowl, mix the chopped meat with cracker crumbs, chopped tomato, onion juice, salt, and pepper.

  2. Moisten the mixture with a little stock or milk.

Stuff and bake

  1. Fill the peppers with the meat mixture and place a bit of butter on top.

  2. Tie on the covers.

  3. Place the peppers in a pan with enough water to prevent burning.

  4. Cover and cook for fifteen minutes, then cook uncovered for an additional fifteen minutes.

  5. Serve immediately.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

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

  3. Tomato + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

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

  4. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Onion + buttertop 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

Chopped meat
Forms the bulk of the filling and sets into a firm, savory mass when cooked.
Cracker crumbs
Absorb juices and help bind the meat so the filling holds its shape.
Chopped fresh tomato
Adds moisture and acidity that brighten the savory meat filling.
Green peppers
Act as the edible shell that holds the filling and softens during cooking.

The step that matters

Scald the peppers before stuffing. Brief boiling softens the pepper walls so they become tender during baking. Skipping it can leave them tough while the meat is already cooked through.

Swap the onion

How well each one fits the dish's main ingredients (pepper, meat, tomato, milk, butter):

  1. Capsicumfits better
  2. Potatofits better
  3. Asparagusfits about as well
  4. Onionthe original

Fit is the average pairing score against pepper, meat, tomato, milk, butter. 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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