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Fried Peppers

Fried peppers are green sweet peppers sautéed in olive oil until browned, served over steamed rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Olive and rice match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 4,994 recipes. Both carry trans,trans-2,4-nonadienal, which smells fatty, green. The science ↓

Fried Peppers

Ingredients

Directions

Prepare

  1. Wash the peppers and cut them into fourths lengthwise.

  2. Remove the stems and seeds.

Fry and serve

  1. Heat 1 tablespoon of olive oil in a pan over medium heat.

  2. Fry the peppers for about 20 to 30 minutes, turning once to brown both sides.

  3. Serve the fried peppers arranged around a mound of steamed rice or on a hot platter.

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. Olive + ricetop 6% of all pairs
    Smell alikestrong
    Cooked together4,994 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

  2. Pepper + olivetop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

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

  3. Pepper + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Green sweet peppers
Provide the main body of the dish, softening as they cook and taking on browned color from the pan.
Olive oil
Conducts heat to the pepper surfaces and helps them brown evenly rather than steam.

The step that matters

Turning the peppers once to brown both sides. Browning comes from direct contact with hot oil and dry surfaces. Turning only once gives each side time to caramelize, while moving them too often keeps the surfaces from browning and can leave them soft and pale.

“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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