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Stuffed Green Peppers

A dish of green peppers filled with a mixture of cold meat, bread crumbs, onions, potatoes, butter, pepper, and salt, baked with hot water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Onion and potato are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Stuffed Green Peppers

Ingredients

Directions

Prepare

  1. Remove the seeds from the top or side of the green peppers.

  2. In a bowl, mix the chopped cold meat, bread crumbs, chopped onions, diced Irish potatoes, butter, pepper, and coarse sea salt.

  3. Stuff the mixture into the prepared peppers.

Bake and serve

  1. Arrange the stuffed peppers in a baking pan and pour a little hot water into the pan.

  2. Bake until the peppers are tender.

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. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

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

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

  3. Pepper + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

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

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

  5. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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 soften as they bake.
Cold meat
Provides the savory, meaty body of the filling.
Bread crumbs
Absorb moisture and bind the filling so it holds together.
Irish potatoes
Add starch and body to the filling, making it hearty.
Onions
Add aromatic sweetness and depth of flavor as they cook.

The step that matters

Bake until the peppers are tender. Peppers need enough time in the oven for their walls to soften fully. Underbaked peppers stay firm and taste raw, while the hot water in the pan creates steam that helps them cook evenly.

Swap the onion

How well each one fits the dish's main ingredients (pepper, meat, bread, potato, butter):

  1. Capsicumfits about as well
  2. Asparagusfits about as well
  3. Tomatofits about as well
  4. Onionthe original

Fit is the average pairing score against pepper, meat, bread, potato, 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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