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Pepper, D'uxelle Style

A green pepper stuffed with shrimp, rice, onions, and curry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Onion and rice are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 10,433 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Pepper, D'uxelle Style

Ingredients

Directions

Prepare

  1. Remove the skin from the green peppers.

Make the stuffing

  1. In a pan, melt the butter and fry the onions and green pepper until soft but not browned.

  2. Add the boiled rice, salt, and curry powder; mix well.

  3. Moisten the mixture with the broth and stir in the shrimps.

Fill and bake

  1. Fill the prepared green peppers with the stuffing.

  2. Bake the stuffed peppers as you would for other stuffed peppers.

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 + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

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

  2. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  3. Butter + shrimptop 11% of all pairs
    Smell alikemoderate
    Cooked together2,931 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  4. Rice + shrimptop 11% of all pairs
    Smell alikemoderate
    Cooked together1,055 recipes

    Shared aroma: 3-methylbutanol (malty, whiskey).

  5. Pepper + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Boiled rice
Forms the bulk of the stuffing and absorbs the broth, giving it body.
Butter
Adds fat and richness while softening the onions and pepper without browning.
Onions
Soften during frying and add sweetness and aroma to the stuffing.
Shrimps
Provide the main protein and a tender, savoury texture in the filling.
Broth
Moistens the rice mixture so it stays tender and well flavoured.

The step that matters

Frying the onions and pepper until soft but not browned. Gently softening the vegetables in butter draws out sweetness and aroma; browning them would add bitterness and a different flavour to the delicate shrimp filling.

Swap the onion

How well each one fits the dish's main ingredients (pepper, butter, rice, shrimp):

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

Fit is the average pairing score against pepper, butter, rice, shrimp. 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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