Skip to main content
Main

Stuffed Green Peppers

Stuffed green peppers filled with lamb, onions, tomatoes, bread, and egg yolks, baked until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Stuffed Green Peppers

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. Wash and dry the peppers. Cut off the stems and tops to create an opening for the filling.

  2. Remove the hearts and seeds, saving the seeds of one pepper for seasoning. Place the peppers in a baking tin.

  3. Chop the onion and the tops of the peppers finely. Peel and chop the tomatoes.

Make the filling

  1. In a bowl, crumble the bread (discarding the crusts) and add the minced lamb, chopped onions, tomatoes, pepper tops, melted butter, salt, black pepper, and the seeds of one green pepper.

  2. Add the beaten egg yolks to the mixture and stir well.

Bake and serve

  1. Fill the peppers with the mixture and bake at 350°F (175°C) for 30 minutes.

  2. Before serving, place a small piece of butter on top of each pepper.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  3. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

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

  4. Tomato + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,013 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

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

What each ingredient does

Bell peppers
Hold the filling in their hollowed shells and soften as they bake.
Egg yolks
Bind the filling so it holds together when baked and sliced.
Bread
Soaks up moisture and juices, keeping the filling tender rather than dense.
Minced lamb
Provides the rich, savoury meat base of the filling.
Melted butter
Adds fat and richness, carrying flavour through the filling.

The step that matters

Filling the peppers. Packing the filling too tightly or overfilling can leave raw centres or burst the shells, since the egg yolks and meat need to cook through evenly as the peppers soften in the oven.

Swap the onion

How well each one fits the dish's main ingredients (pepper, tomato, egg, butter, lamb, bread):

  1. Capsicumfits better
  2. Asparagusfits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against pepper, tomato, egg, butter, lamb, bread. 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

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesCream of Tomato SoupCream of Tomato Soup107 recipesWhite BreadWhite Bread80 recipes