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Salad

Salad of Peppers and Cream Cheese

A salad of green peppers stuffed with cream cheese, nuts, and served with mayonnaise dressing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream cheese and walnut work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 439 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Salad of Peppers and Cream Cheese

Ingredients

Directions

Prepare the peppers

  1. Cut the stems off the peppers and remove the seeds.

  2. Wash the peppers in cold water.

Fill and chill

  1. Mash the cream cheeses and mix in the chopped nuts thoroughly.

  2. Press the mixture into the peppers, filling all crevices.

  3. Refrigerate the stuffed peppers until firm.

Slice and serve

  1. When ready to serve, cut the peppers into ¼ inch thick slices using a sharp knife.

  2. Serve with mayonnaise dressing.

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. Cream cheese + walnuttop 11% of all pairs
    Smell alikemoderate
    Cooked together439 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Pepper + walnuttop 13% of all pairs
    Smell alikemoderate
    Cooked together3,039 recipes

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

  3. Pepper + cream cheesetop 27% of all pairs
    Smell alikemoderate
    Cooked together1,195 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Cream cheese
Forms the creamy, firm filling that holds its shape when chilled and sliced.
Green peppers
Act as the hollow shell that holds the filling and give the slices a crisp, fresh bite.
Walnuts or pecans
Add crunch and a toasty, nutty flavour that contrasts with the soft cheese.
Mayonnaise dressing
Adds moisture, tang and richness to each slice when served.

The step that matters

Refrigerate the stuffed peppers until firm. Cream cheese is soft at room temperature and will smear or crumble when cut. Chilling firms the fat so the filled peppers hold clean, even slices.

“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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