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Stuffed Peppers

A baked dish of green bell peppers filled with seasoned meat and breadcrumbs, topped with tomato slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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. Wash the bell peppers, remove the stem, and take out all the seeds.

Make and stuff

  1. In a bowl, mix the chopped meat, soaked bread crumbs, beaten egg, and season with butter or gravy and salt.

  2. Stuff the mixture into the prepared peppers.

Bake and serve

  1. Place the stuffed peppers in a baking dish, add gravy and enough water to half cover them.

  2. Bake at 350°F (175°C) for about 30 minutes.

  3. Top each pepper with a thick slice of tomato and return to the oven for a few minutes.

  4. Serve hot.

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. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  3. Bread + tomatotop 10% of all pairs
    Smell alikemoderate
    Cooked together1,013 recipes

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

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

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

  5. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 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

Bread crumbs
Soak up milk or water and bind with the egg to keep the filling moist and tender.
Egg
Binds the filling so it holds its shape when stuffed and baked.
Chopped meat
Forms the main body of the filling and adds savory flavor.
Large green bell peppers
Act as the edible vessel, softening as they bake around the filling.

The step that matters

Bake at 350°F (175°C) for about 30 minutes. The peppers must cook until tender while the meat filling reaches a safe internal temperature. Baking covered in liquid in the dish helps the peppers soften evenly without drying out.

Swap the tomato

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

  1. Capsicumfits better
  2. Asparagusfits better
  3. Potatofits about as well
  4. Tomatothe original

Fit is the average pairing score against pepper, meat, bread, egg, butter. 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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