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Stuffed Bell Peppers, Brazilian Style

A savory dish of bell peppers filled with a mixture of onions, mushrooms, green peppers, Allemande sauce, breadcrumbs, and pork fat, baked to golden perfection.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Stuffed Bell Peppers, Brazilian Style

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 filling

  1. Prepare the bell peppers as in the previous recipe.

  2. In a saucepan, melt the butter and add the chopped onion.

  3. Cover and simmer until the onion is half cooked.

  4. Add the chopped mushrooms and green peppers to the onion.

  5. Simmer until the moisture is reduced.

  6. Stir in the Allemande sauce, bread crumbs, salt, nutmeg, parsley, and garlic.

  7. Mix well while adding the egg yolks.

Stuff and bake

  1. Stuff the prepared peppers with the mixture and cover each with a slice of fat pork.

  2. Arrange the stuffed peppers in a buttered flat saucepan.

  3. Bake at 350°F (175°C).

  4. Serve with brown Italian sauce.

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 + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  4. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Egg yolks
Bind the filling and help it set firmly when baked.
Bread crumbs
Absorb moisture and give the filling body so it holds its shape.
Allemande sauce
Adds richness and moisture to keep the filling creamy rather than dry.
Mushrooms
Contribute savory, earthy flavor and moisture to the filling.
Butter
Adds fat and flavor for sautéing the onion.

The step that matters

Simmer until the moisture is reduced. If the mushrooms and peppers keep too much water, the filling will be loose and may make the stuffing soggy. Reducing it first lets the egg yolks bind the mixture and keeps the baked filling firm.

Swap the onion

How well each one fits the dish's main ingredients (pepper, butter, mushroom, sauce, bread, nutmeg, parsley):

  1. Shallotfits better
  2. Capsicumfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against pepper, butter, mushroom, sauce, bread, nutmeg, parsley. 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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