Why it works: Pepper and vinegar are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 27,814 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓
Stuffed Peppers
Ingredients
Directions
Cut off the tops of the green peppers, leaving the stems.
Remove the seeds from the peppers.
Mix the seeds with enough piccalilli to fill the peppers.
Fill the peppers with the mixture and tie the tops back on.
Pack the filled peppers in a jar and pour scalding vinegar over them.
Let the jar stand overnight.
In the morning, pour off the vinegar and cover the peppers with fresh vinegar.
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.
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Pepper + vinegartop 14% of all pairsSmell alikemoderateCooked together27,814 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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