Skip to main content
Main

Broiled Bell Peppers

Broiled bell peppers served on toast with melted butter and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

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 ↓

Broiled Bell Peppers

Ingredients

Directions

Prepare the peppers

  1. Dip the bell peppers in boiling water and peel them.

Cook and serve

  1. Broil the peppers over low heat until tender.

  2. Serve the peppers on toast, drizzled with melted butter mixed with chopped parsley.

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 + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

Bell peppers
Soften on heat and become tender, giving the dish its main body and sweet, mellow flavor.
Melted butter
Adds richness and moisture, carrying flavor over the peppers and toast.
Toast
Provides a crisp, absorbent base that holds the peppers and butter.

The step that matters

Broil the peppers over low heat until tender. Low heat softens the flesh slowly so it cooks through without the skin scorching unevenly. Stopping only when tender keeps the peppers soft and sweet rather than tough or watery.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes