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Stuffed Pepper

A green bell pepper filled with a butter‑flour sauce and veal or chicken, baked until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Stuffed Pepper

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the pepper

  1. Cut the top off the green pepper to create a cover.

  2. Remove a thin slice from the bottom so the pepper can stand. Remove the seeds from the pepper.

Make the filling

  1. Make a sauce with butter, flour, and onion juice, then add the meat.

Stuff and bake

  1. Fill the pepper with the meat mixture and replace the cover. Secure the cover with a small wooden skewer.

  2. Place the pepper in a baking pan and add hot water to the bottom. Bake in a 350°F (175°C) oven for 30 minutes.

  3. Remove the cover before serving.

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 + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Onion + vealtop 17% of all pairs
    Smell alikelow
    Cooked together6,841 recipes

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Butter
Enriches the sauce and adds richness and flavor to the filling.
Flour
Thickens the butter into a sauce that holds the meat together.
Cream or milk
Adds moisture and creaminess to the sauce around the meat.
Chopped veal or chicken
Provides the meat filling that is cooked inside the pepper.

Swap the onion

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

  1. Leekfits better
  2. Spinachfits about as well
  3. Potatofits about as well
  4. Onionthe original

Fit is the average pairing score against pepper, butter, flour, cream, veal. 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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