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Stuffed Peppers

A dish of peppers filled with a mixture of green tomatoes, red cabbage, onions, and pepper, then sealed and cooked with boiling vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and cabbage are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,081 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Stuffed Peppers

Ingredients

Directions

Prepare

  1. Cut off the tops of the peppers and remove the seeds and pulp.

  2. Soak the peppers in weak brine for 24 hours.

Fill and pickle

  1. Chop the green tomatoes, red cabbage, onions, and one additional pepper together.

  2. Fill the peppers with the mixture.

  3. Sew the tops back on.

  4. Pour boiling vinegar over the peppers.

Serve

  1. Slice to serve.

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 + cabbagetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,081 recipes

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

  2. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  3. Cabbage + oniontop 7% of all pairs
    Smell alikestrong
    Cooked together3,001 recipes

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

  4. Tomato + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

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

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

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

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

What each ingredient does

Peppers
Act as the hollow vessel that holds the filling and softens during brining.
Green tomatoes
Add tartness and body to the chopped filling.
Red cabbage
Adds crunch and texture to the filling.
Onions
Add sharpness and savory flavor to the filling.
Boiling vinegar
Provides acidity that preserves and flavors the peppers.

Swap the tomato

How well each one fits the dish's main ingredients (pepper, cabbage, onion, vinegar):

  1. Mustardfits better
  2. Broccolifits better
  3. Horseradishfits better
  4. Tomatothe original

Fit is the average pairing score against pepper, cabbage, onion, vinegar. 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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