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Stuffed Cream Peppers

Stuffed peppers filled with creamed sweetbreads or chicken, baked in milk with butter and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Stuffed Cream 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

  1. Cut the tops off the peppers and scoop out the centers.

  2. Fill the peppers with creamed sweetbreads or creamed chicken.

Bake

  1. Place the stuffed peppers in a baking dish and pour in the milk.

  2. Season with butter and coarse sea salt.

  3. Bake in a 350°F (175°C) oven until the peppers are tender and the mixture is thickened.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Milk + chickentop 13% of all pairs
    Smell alikemoderate
    Cooked together4,389 recipes

    Shared aroma: 1-hexanal (fruit).

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

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

  4. Pepper + chickentop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  5. 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

Peppers
Act as edible containers that soften as they bake, holding the filling while becoming tender.
Milk
Provides liquid that surrounds the peppers and thickens gently into a sauce as it bakes.
Creamed sweetbreads or creamed chicken
Supplies the rich, creamy filling that sets and thickens during baking.
Butter
Adds richness and fat, contributing flavor and a smooth mouthfeel to the dish.

The step that matters

Bake until the peppers are tender and the mixture is thickened. Pepper walls soften only after enough heat and time, while the milk-based sauce thickens as its proteins set and starch-free liquid reduces. Pulling it too early leaves firm peppers and a runny sauce.

“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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