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Stuffed 6eLL Peppers, American Style

Stuffed bell peppers filled with sautéed onions, mushrooms, and a savory sauce, baked with breadcrumbs and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Stuffed 6eLL Peppers, American 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. Slice off the tops of the bell peppers and scoop out the seeds.

  2. Finely chop the onions and sauté them in butter until lightly cooked.

  3. Add chopped mushrooms to the onions and cover the saucepan until moisture reduces.

  4. Stir in reduced Allemande sauce, bread crumbs, salt, pepper, and nutmeg.

  5. Remove from heat and mix in egg yolks and chopped parsley.

Stuff and bake

  1. Stuff the mixture into the bell peppers and place them in a buttered baking pan.

  2. Top with additional bread crumbs and a small piece of butter on each pepper.

  3. Bake in a preheated oven at 350°F (175°C) until browned, then serve with a teaspoon of veal gravy on each.

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

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

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

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

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

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

  4. Mushroom + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

  5. Onion + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Bell peppers
Form the edible shell that holds the filling while it bakes.
Egg yolks
Bind the filling and help it set into a sliceable, custard-like texture.
Bread crumbs
Absorb liquid and give the filling body so it holds its shape.
Butter
Adds richness and helps the topping brown in the oven.
Reduced allemande sauce
Adds richness and body, carrying flavor through the filling.
Mushrooms
Add savory, earthy flavor and moisture that the covered pan partly cooks off.

The step that matters

Remove from heat before mixing in egg yolks. Egg yolks thicken and set when heated, so adding them to a very hot mixture can scramble them. Cooling slightly first keeps the filling smooth and evenly bound.

Swap the onion

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

  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, 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.

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