Skip to main content
Salad

Stuffed Pepper Salad

A salad of green peppers stuffed with pimento and Neufchatel cheese, chilled and served on lettuce with French dressing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Pepper and lettuce are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,037 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Stuffed Pepper Salad

Ingredients

Directions

Prepare

  1. Remove seeds and veins from the green peppers.

  2. Mash the Neufchatel cheese and season with salt, pepper, and a little cream.

  3. Line the insides of the peppers with pimento and stuff them with the cheese mixture.

  4. Chill the stuffed peppers in the refrigerator.

Slice and serve

  1. Slice the chilled peppers into rings using a sharp knife.

  2. Serve two or three rings on a lettuce leaf with French dressing.

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 + lettucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,037 recipes

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

  2. Cheese + creamtop 15% of all pairs
    Smell alikemoderate
    Cooked together2,655 recipes

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

  3. Pepper + cheesetop 18% of all pairs
    Smell alikemoderate
    Cooked together7,861 recipes

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

  4. Cheese + lettucetop 18% of all pairs
    Smell alikemoderate
    Cooked together614 recipes

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

  5. Pepper + creamtop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

Pepper and cream barely smell alike, yet cooks put them together in 21,449 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Green peppers
Hollowed shells that hold the filling and give the salad its crisp, fresh bite.
Neufchatel cheese
Creamy filling that holds its shape when chilled and gives a mild, tangy richness.
Pimento
Lines the peppers, adding sweet flavour and a bright red colour.

The step that matters

Chill the stuffed peppers before slicing. Chilling firms the soft cheese filling so it holds its shape when cut. Slicing warm peppers would let the filling smear and spill out of the rings.

Swap the lettuce

How well each one fits the dish's main ingredients (pepper, cheese, cream):

  1. Capsicumfits better
  2. Spinachfits better
  3. Potatofits better
  4. Lettucethe original

Fit is the average pairing score against pepper, cheese, cream. 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

Chicken SaladChicken Salad623 recipesSalad DressingSalad Dressing491 recipesTomato SaladTomato Salad179 recipesCold SlawCold Slaw160 recipes