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Salad

Stuffed Pepper Salad

A salad of green peppers stuffed with pimento cheese, American cheese, olives, and cream, chilled and served with mayonnaise.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and olive are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 30,263 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Stuffed Pepper Salad

Ingredients

Directions

Prepare the peppers

  1. Remove tops from the peppers and take out the seeds.

  2. Dip the peppers in hot salted water.

  3. Remove the peppers from the water.

  4. Chill the peppers.

Make the filling

  1. Cream the pimento cheese.

  2. Mix the cream cheese with the American cheese and olives.

  3. Moisten the mixture with cream so it sticks together.

  4. Season the mixture with salt and paprika.

Fill, chill and serve

  1. Pack the peppers with the filling.

  2. Chill the stuffed peppers well.

  3. Slice the peppers crosswise into ½ inch slices.

  4. Arrange three slices on crisp lettuce on each salad plate.

  5. Garnish the salad with mayonnaise.

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 + olivetop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

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

  2. Cheese + olivetop 11% of all pairs
    Smell alikemoderate
    Cooked together3,802 recipes

    Shared aroma: methyl 2-methylbutyrate (apple, fatty).

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

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

  4. Pepper + cheesetop 18% of all pairs
    Smell alikemoderate
    Cooked together7,861 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
Provide the sturdy edible shell that holds the filling and forms the salad's base.
Pimento cheese
Supplies creamy body and a rich, tangy flavour to the filling.
American cheese
Adds melting softness and mild savoury flavour that helps bind the filling.
Olives
Contribute briny, salty bursts of flavour that contrast with the rich cheese.
Cream
Adds moisture so the filling holds together and becomes spreadable.

The step that matters

Chill the stuffed peppers well. Chilling firms the cheese filling so the slices hold their shape when cut and arranged. Cutting before the filling has set can smear or crumble it.

“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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