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Stuffed Green Peppers

A baked dish of green peppers filled with a dressing, browned, then simmered in soup stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pepper and flour are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Stuffed Green 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 off the stem end of the peppers and remove the seeds.

  2. Fill the peppers with a dressing such as bread dumplings or meat croquettes.

  3. Place the stuffed peppers in a baking dish.

Brown and bake

  1. Add 2 tablespoons of oil or fat to the dish.

  2. Brown the peppers.

  3. Sprinkle a little flour over the peppers.

  4. Add enough soup stock to cover the peppers.

  5. Cover the dish and bake in a 350°F (175°C) oven for about 50 minutes.

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. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Green peppers
Hold the filling and soften as they bake, becoming tender and sweet.
Oil or fat
Carries heat for browning the peppers and adds richness to the surface.
Flour
Lightly thickens the cooking liquid into a smooth sauce around the peppers.
Soup stock
Provides moisture that steams the peppers and forms the base of the sauce.

The step that matters

Cover the dish and bake. Covering traps steam so the pepper walls soften through without drying out, while the stock keeps the filling moist. Uncovered, the surface can dry before the peppers are tender.

“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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