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Stuffed Greex Peppers

A savory dish of green peppers filled with a mixture of ham, onion, tomato, bread, egg yolk, butter, and thyme.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Thyme and pepper are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 11,585 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Stuffed Greex 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 the filling

  1. Fry the chopped ham and onion together until the onion is translucent.

  2. Mix the chopped tomato with the ham and onion.

  3. Add the egg yolk, butter, thyme, and salt to the mixture.

  4. Stir in the grated bread to form a thick paste.

Stuff and bake

  1. Stuff the green peppers with the mixture.

  2. Bake the stuffed peppers at 350°F (175°C) until heated through.

Serve

  1. Serve with tomato sauce or any preferred 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. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Tomato + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together2,370 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Onion + thymetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  5. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

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

What each ingredient does

Stale bread
Absorbs moisture and binds the filling into a thick paste that holds its shape.
Egg yolk
Binds the filling and adds richness so it sets lightly when baked.
Butter
Adds fat for flavour and a softer, moister texture in the filling.
Onion
Softens as it cooks and adds sweetness and savoury depth to the filling.
Green peppers
Act as the edible shell that holds the filling and softens during baking.

The step that matters

Stir in the grated bread to form a thick paste. The bread must absorb the moisture from the tomato and other ingredients to form a paste that is thick enough to hold inside the peppers without running out during baking.

Swap the onion

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

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

Fit is the average pairing score against bread, ham, tomato, egg, butter, thyme, pepper. 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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