Skip to main content
Main

Templeton Stuffed Peppers

A baked dish of parboiled green peppers filled with a savory mixture of onion, green pepper, corn, egg, and bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
Jump to recipe ↓

Why it works: Onion and mustard match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 9,259 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Templeton Stuffed Peppers

Ingredients

Directions

Prepare the peppers

  1. Wipe the peppers and parboil them in 1 quart of boiling water with baking soda for 10 minutes.

  2. Drain, cut the peppers in half lengthwise, and remove the seeds.

Make the filling

  1. Cook the onion and green pepper in butter for 5 minutes, stirring constantly.

  2. Add flour, salt, paprika, mustard, and cayenne.

  3. Gradually stir in the milk and bring the mixture to a boil.

  4. Add the corn and cook for 5 minutes.

  5. Stir in the beaten egg and browned bread.

Stuff and bake

  1. Stuff the pepper halves.

  2. Arrange the stuffed peppers in a pan.

  3. Cover with buttered crumbs.

  4. Bake until the crumbs are brown.

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 + mustardtop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

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

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

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

  4. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  5. Pepper + corntop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

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

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

What each ingredient does

Eggs
Binds the filling so it holds its shape when stuffed and baked.
Flour
Thickens the butter and milk mixture into a stable, spoonable filling.
Milk
Forms the liquid base of the filling, adding moisture and softness.
Dry bread
Absorbs liquid and adds body to the filling, giving it a softer texture.
Butter
Cooks the onion and green pepper and adds richness to the filling.

The step that matters

Bring the milk mixture to a boil after adding it gradually. Stirring in the milk slowly keeps flour from clumping, and bringing it to a boil activates the flour's thickening so the filling sets rather than running out of the peppers.

Swap the onion

How well each one fits the dish's main ingredients (pepper, butter, flour, mustard, milk, corn, egg):

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

Fit is the average pairing score against pepper, butter, flour, mustard, milk, corn, egg. 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 peppers recipes

Oyster 12Sweetbread 5Mexican 4Baked 3Pickled 3 See all 64 →

You might also like

Brown BreadBrown Bread461 recipesCorn FrittersCorn Fritters203 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipes