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Stuffed Peppers

A baked dish of peppers filled with bread crumbs, butter, egg, salt, and cooked meat or fish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and butter 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 Peppers

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Cut the stem ends from the peppers and remove the insides.

  2. Scald the peppers in boiling water for 15 minutes, then drain.

Make the filling

  1. In a bowl, mix the bread crumbs, melted butter, salt, and egg thoroughly.

  2. Add the cooked meat or fish and moisten slightly with water.

Bake and serve

  1. Fill the peppers with the mixture and place them in a buttered pan.

  2. Bake in a preheated oven at 350°F (175°C) for 30 minutes.

  3. Serve on toast or with 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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Bread + meattop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

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

  4. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  5. Butter + meattop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Egg
Binds the bread crumb mixture so the filling holds its shape.
Bread crumbs
Absorb the butter and egg to give the filling body and a soft texture.
Melted butter
Adds fat and richness, helping the filling brown lightly in the oven.
Cooked meat or fish
Provides the main savory filling that the bread crumbs bulk out.

The step that matters

Scald the peppers before filling. Boiling softens the pepper walls so they become tender when baked. Skipping or shortening this step leaves the peppers firm and tough.

“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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