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Peppers Stuffed with Nuts

A baked dish of bell peppers filled with a mixture of nuts, breadcrumbs, and cream or melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and bread are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 20,964 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Peppers Stuffed with Nuts

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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Parboil the bell peppers until slightly tender.

Stuff and bake

  1. In a bowl, combine chopped nuts, bread crumbs, cream or melted butter, salt, and pepper.

  2. Stuff the parboiled peppers with the nut mixture.

  3. Place the stuffed peppers in a baking dish and bake for 20-25 minutes.

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 + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  2. Nuts + breadtop 17% of all pairs
    Smell alikemoderate
    Cooked together174 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Nuts + creamtop 19% of all pairs
    Smell alikelow
    Cooked together886 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  4. Pepper + creamtop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Bread + creamtop 24% of all pairs
    Smell alikelow
    Cooked together5,789 recipes

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

Pepper and cream barely smell alike, yet cooks put them together in 21,449 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

Bell peppers
Hold the filling and soften as they cook, becoming tender enough to eat.
Chopped nuts
Provide the main body and rich flavour of the stuffing.
Bread crumbs
Absorb liquid and give the filling a soft, cohesive texture.
Cream or melted butter
Add moisture and fat, keeping the filling tender and helping it brown.

The step that matters

Parboil the bell peppers until slightly tender. Parboiling softens the pepper walls so they bend without cracking when stuffed, and partly cooks them so they finish evenly in the oven. Overcooking makes them collapse and lose their shape.

Swap the nuts

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

  1. Chestnutfits better
  2. Beansfits better
  3. Lima beansfits better
  4. Nutsthe original

Fit is the average pairing score against pepper, bread, cream. 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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