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Stuffed Bell Peppers, French Style

Bell peppers stuffed with ground veal and fine herbs, topped with fat pork, baked in veal gravy, served with Espagnole sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Veal and pork are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,930 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Stuffed Bell Peppers, French Style

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

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

  2. Make a mixture of ground veal and cooked fine herbs.

Stuff and bake

  1. Stuff each pepper with the veal mixture and cover with a slice of fat pork.

  2. Place the stuffed peppers in a flat saucepan and moisten with veal gravy.

  3. Cover with buttered paper and bake at 300°F (150°C) until nicely glazed.

Serve

  1. Serve with reduced Espagnole 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. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Pepper + porktop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

  5. Pepper + vealtop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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

Ground veal
Forms the main savoury filling that holds the stuffing together when baked.
Thin slices of fat pork
Melts over the peppers as they bake, adding moisture and richness to the surface.
Veal gravy
Moistens the peppers in the pan, keeping the filling tender as it cooks.
Butter
Adds richness and helps the buttered paper brown and glaze the surface.
Espagnole sauce
Provides a rich, savoury brown sauce that complements the stuffed peppers when served.

The step that matters

Bake until nicely glazed. Baking at a moderate oven heat with the buttered paper cover lets the peppers cook through gently while the surface reduces and browns. Overbaking can dry the filling and toughen the veal.

“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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