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Green Peppers, Stuffed

Stuffed green peppers filled with a savory mixture of mushrooms, ham, sausage, onions, parsley, and breadcrumbs, then baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Green Peppers, Stuffed

Ingredients

Directions

Prepare the peppers

  1. Boil the peppers in water for 2-3 minutes.

  2. Remove the peppers from the water and rub off the outer skin.

  3. Cut each pepper in half lengthwise and remove seeds and veins.

Make the filling

  1. Finely chop the onion, ham, mushrooms, and parsley.

  2. Melt the butter in a pan.

  3. Add the chopped ingredients to the pan and stir for a few minutes.

  4. Add the flour and stir until blended.

  5. Add the broth and bring to a boil.

  6. Stir in the sausage and salt, cooking for about 10 minutes while stirring occasionally.

  7. Add the bread crumbs and use the mixture to fill the halved peppers.

Top and bake

  1. Mix the cracker crumbs with the melted butter.

  2. Spread the buttered cracker crumbs over the stuffed peppers.

  3. Bake until the crumbs are browned.

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 + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 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

Green peppers
Serve as the edible shell that holds the filling while it cooks.
Flour
Thickens the broth into a stable, spoonable filling.
Broth
Moistens the filling and carries flavor through the mixture.
Sausage
Adds savory fat and meaty flavor to the filling.
Bread crumbs
Soak up liquid and give the filling body and a soft texture.
Cracker crumbs
Form a crisp, golden topping through butter and browning.

The step that matters

Cooking the filling with the sausage. Raw sausage must cook fully while stirring so it is safe and evenly done. Stirring keeps the flour and broth smooth and prevents scorching on the pan bottom.

Swap the onion

How well each one fits the dish's main ingredients (pepper, mushroom, parsley, butter, ham, bread, flour):

  1. Shallotfits better
  2. Carrotfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against pepper, mushroom, parsley, butter, ham, bread, flour. 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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