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Stueeed Peppers

A baked or fried stuffed pepper dish with meat, breadcrumbs, onions, tomatoes, and herbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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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 ↓

Stueeed Peppers

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Roast the bell peppers in the oven until the skin is scorched and easy to remove.

  3. Cut open one side of each pepper and remove the seeds and fibers.

Make the filling

  1. In a frying pan, heat the butter and sauté the onion and green peppers until the onion is light brown.

  2. Add the tomato and cook for a little longer.

  3. In a bowl, mix the meat, bread crumbs, salt, pepper, and parsley.

  4. Add the meat mixture to the frying pan and heat through.

Fill and cook

  1. Fill the prepared peppers with the mixture.

  2. Dip the stuffed peppers in the beaten egg, roll in cracker crumbs, and fry in butter until golden brown, or bake in the oven, basting often with melted butter.

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. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  4. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

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

  5. Tomato + parsleytop 8% of all pairs
    Smell alikemoderate
    Cooked together5,398 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Bell peppers
Form the hollow shell that holds the filling and softens when roasted.
Cooked meat
Provides the savory body and bulk of the filling.
Bread crumbs
Soak up moisture and help bind the filling so it holds together.
Egg
Binds the coating so the crumbs stick and set during frying or baking.
Onion
Sweetens and adds aroma as it browns in the butter.
Butter
Adds richness and helps the coating brown during frying.

The step that matters

Roasting the bell peppers. The peppers must blister and scorch so the skin peels cleanly, but overroasting makes the flesh soft and collapsible, so the shells may not hold the filling.

Swap the onion

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

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

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

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