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Green Pepper Farci

A dish of green peppers stuffed with a mixture of chopped meats, parsley, bread crumbs, and butter, baked until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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.

  2. Parboil the peppers for 5 minutes.

Stuff and bake

  1. Mix the chopped meats, parsley, bread crumbs, cream or stock, butter, onion juice, salt, and pepper to prepare the stuffing.

  2. Stuff the peppers with the mixture.

  3. Bake in a preheated oven at 350°F (175°C) for 30 minutes.

  4. Baste frequently with 1 cup of water mixed with 1 tablespoon of butter.

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. Lamb + parsleytop 11% of all pairs
    Smell alikemoderate
    Cooked together1,322 recipes

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

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

What each ingredient does

Green peppers
Serve as the edible shell that holds the stuffing while it cooks.
Chopped cooked meats
Provide the savory filling and main body of the stuffing.
Soft bread crumbs
Absorb liquid and help the stuffing hold together with a soft texture.
Cream or stock
Adds moisture so the filling stays tender rather than dry.
Butter
Adds richness and fat, and helps the filling and peppers brown.

The step that matters

Baste frequently. Basting with butter and water keeps the filling and pepper walls from drying out during the long bake, so the stuffing stays moist and the peppers soften evenly.

Swap the parsley

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

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

Fit is the average pairing score against pepper, chicken, veal, lamb, bread, cream, 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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