Skip to main content
Main

Stuffed Chillies

Stuffed chillies with a mixture of chopped meat, onions, bread crumbs, butter, salt, and pepper, baked until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Beef and onion are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,092 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Stuffed Chillies

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the peppers

  1. Roast the chillies on bright coals until charred.

  2. Soak the roasted chillies in hot water to remove the skins.

  3. Cut off the stem ends and remove the seeds and veins.

Stuff and bake

  1. In a bowl, combine the chopped meat, onions, bread crumbs, butter, salt, and pepper.

  2. Fill the chillies with the meat mixture.

  3. Bake in a 400°F (200°C) oven for 15 minutes.

Serve

  1. Serve hot with roast beef or as a side dish.

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. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 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. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Beef + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,032 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

What each ingredient does

Green bell chillies
Hollow shells that hold the filling and soften as they bake.
Cold beef, pork, or veal
Provides the main savoury filling bulk and rich meaty flavour.
Bread crumbs
Absorb juices and help bind the meat into a tender, moist filling.
Butter
Adds fat for richness and moisture in the filling.
Chopped onions
Add aroma and savoury sweetness to the filling.

The step that matters

Roast the chillies until charred. Charring blisters the skin so it loosens easily in hot water, and the charred flavour adds smokiness. Undercooked peppers keep tough skins and taste raw.

Swap the onion

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

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

Fit is the average pairing score against beef, bread, butter, pepper. 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.

More stuffed bell peppers recipes

Brazilian 3 See all 65 →

You might also like

Brown BreadBrown Bread461 recipesRoast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCorned BeefCorned Beef87 recipes