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Green Pepper Farci

A stuffed green pepper dish with a savory filling of meat, lamb, parsley, bread crumbs, cream or stock, butter, and onion juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Green Pepper Farci

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. Remove the caps from the green peppers and parboil them for 5 minutes.

  2. In a bowl, combine the cooked meat, chopped lamb, parsley, bread crumbs, cream or stock, butter, onion juice, salt, and pepper to make the stuffing.

  3. Stuff the parboiled peppers with the mixture.

Bake and serve

  1. Place the stuffed peppers in a baking dish, add 1 cup of water, and bake at 350°F (175°C) for 30 minutes, basting frequently.

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 + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Chicken + lambtop 5% of all pairs
    Smell alikestrong
    Cooked together626 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

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

  4. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  5. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

What each ingredient does

Green peppers
Form the edible shell that holds the stuffing while it bakes.
Bread crumbs
Absorb liquid and give the stuffing a soft, binding texture.
Cream or stock
Adds moisture so the stuffing stays tender rather than dry.
Butter
Adds fat and richness, carrying flavour through the stuffing.
Cooked meat
Provides the savoury, protein-based filling that gives the dish its main flavour.

The step that matters

Bake with frequent basting. Basting with the liquid in the dish keeps the stuffing and peppers moist during baking, so the filling does not dry out or the surface over-brown before the peppers soften.

Swap the parsley

How well each one fits the dish's main ingredients (pepper, chicken, lamb, bread, cream, butter, onion):

  1. Garlicfits better
  2. Parsleythe original
  3. Celeryfits about as well
  4. Thymefits about as well

Fit is the average pairing score against pepper, chicken, lamb, bread, cream, butter, onion. 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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