Skip to main content
Main

Stubbed Bell Peppers

Bell peppers filled with a mixture of bread, eggs, chicken, tomato, corn and olives, then baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 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 ↓

Stubbed Bell Peppers

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the peppers

  1. Wash the peppers and cut off the stem end, saving the tops.

  2. Remove the seeds carefully, saving the seeds of four peppers.

Make the filling

  1. Cut the bread into small dice and moisten with cold water.

  2. Mix the bread with the beaten eggs, butter, salt, and pepper.

  3. Chop the onions, parsley, and the seeds of the four peppers; add to the mixture.

  4. Add the chopped chicken, chopped tomatoes, and corn; mix thoroughly.

Stuff and bake

  1. Stuff each pepper with the mixture and place four olives inside.

  2. Replace the tops of the peppers and tie with twine.

  3. Place the peppers in a greased covered dish and bake at 350°F (175°C) for 1 hour or until done.

  4. Remove the twine and serve hot.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Onion + chickentop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

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

  5. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Eggs
Bind the filling so it holds its shape when baked and sliced.
Bread
Soaks up moisture and adds body, giving the filling a soft, tender texture.
Butter
Adds fat and richness, carrying flavor through the filling.
Chicken
Adds protein and savory substance to the filling.
Tomatoes
Add moisture and acidity that brighten the filling as it cooks.
Corn
Adds sweetness and a juicy texture to the filling.

Swap the onion

How well each one fits the dish's main ingredients (pepper, bread, egg, butter, parsley, meat, chicken):

  1. Capsicumfits better
  2. Potatofits better
  3. Asparagusfits better
  4. Onionthe original

Fit is the average pairing score against pepper, bread, egg, butter, parsley, meat, chicken. 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.

More stuffed bell peppers recipes

Brazilian 3 See all 65 →

You might also like

Meatless Tomato SoupMeatless Tomato Soup23 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesChicken BrothChicken Broth257 recipes