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Green Peppers Stuffed with Corn

A stuffed pepper dish filled with corn, cream, and butter, baked until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Green Peppers Stuffed with Corn

Ingredients

Directions

Prepare the peppers

  1. Cut around three-fourths of the stem end of each pepper, leaving it hinged as a lid.

  2. Remove seeds and membranes.

  3. Cover the peppers with cold water and bring to a boil. Drain.

  4. Cover with fresh boiling water and simmer until tender. Drain.

  5. Sprinkle lightly with salt.

  6. Allow to cool.

Make the corn filling

  1. In a frying pan, heat 2 tablespoons of butter.

  2. Add green corn and 3 tablespoons of hot water.

  3. Cook for 5 minutes.

  4. Add cream and seasonings.

  5. Cook slowly until thick.

  6. Let cool.

Fill and bake

  1. Fill the prepared peppers with the corn mixture.

  2. Fasten down the stem-end lids.

  3. Place the peppers in a buttered baking dish.

  4. Melt the remaining tablespoon of butter in ½ cup of boiling water.

  5. Pour over the peppers.

  6. Bake for 25 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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Pepper + corntop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

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

  3. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Pepper + creamtop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

Pepper and cream barely smell alike, yet cooks put them together in 21,449 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Sweet peppers
Form the edible shell that holds the filling and softens as it cooks.
Green corn
Provides the main filling, adding sweetness and body.
Cream
Thickens the corn mixture and adds richness and a smooth texture.
Butter
Adds fat and flavor to the filling and the buttered sauce poured over the peppers.

The step that matters

Cook slowly until thick. Cream can curdle or scorch if boiled hard, and the filling must thicken enough to hold its shape inside the peppers. Gentle heat lets the starches and proteins set evenly.

“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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