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Stuffed Peppers

Stuffed bell peppers filled with ground chicken and bread crumbs, baked with buttered crumbs and garnished with pimento strips.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Stuffed 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. Cut the stem end from the peppers and remove the seeds.

  2. Cook the peppers in salted water until easily pierced with a fork.

Fill and bake

  1. Grind the cold chicken and mix with bread crumbs, salt, pepper, melted butter, and enough cream to make the mixture moist.

  2. Fill the peppers with the chicken mixture and cover the tops with buttered bread crumbs.

  3. Stand the peppers upright in a baking pan close together and bake at 350°F (175°C) for about 30 minutes.

  4. Garnish the tops with heated pimento strips before serving.

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

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Chicken + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,258 recipes

    Shared aroma: ethyl caproate (fruity).

  4. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

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

What each ingredient does

Bell peppers
Form the edible shell that holds the filling while softening during cooking.
Chicken
Provides the main protein bulk of the filling.
Bread crumbs
Absorb moisture and help bind the filling so it stays tender rather than watery.
Butter
Adds richness and helps the buttered crumb topping brown in the oven.
Cream
Moistens the chicken mixture so the filling is not dry.

The step that matters

Cook the peppers until just tender. Pepper walls need to be softened before filling, but overcooking makes them collapse and turn watery. Stopping at easily pierced keeps the shells holding their shape through baking.

“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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