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Stuffed Green Peppers

A dish of green peppers filled with a tomato stuffing mixture, baked until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Stuffed Green Peppers

Ingredients

Directions

Prepare the peppers

  1. Select green peppers of equal size.

  2. Cut a piece off the stem end or cut them lengthwise.

  3. Remove the seeds and ribs.

  4. Parboil the peppers briefly.

Stuff and bake

  1. Stuff them with the mixture for stuffed tomatoes, using stock for moistening.

  2. Bake in a pan with a little water for 15-20 minutes until tender but not losing shape.

  3. Sprinkle chopped parsley over the tops just 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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

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

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

  3. 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

Green peppers
Serve as the edible shell that holds the stuffing while it bakes.
Stock
Moistens the stuffing so it stays juicy rather than drying out in the oven.

The step that matters

Bake until tender but not collapsed. Peppers soften as their cell walls break down with heat, so they need enough time to become tender. Overbaking, however, lets the walls fully collapse and the shape slump, so the peppers should be checked closely near the end of the 15-20 minutes.

Swap the tomato

How well each one fits the dish's main ingredients (pepper, parsley):

  1. Carrotfits better
  2. Capsicumfits better
  3. Shallotfits better
  4. Tomatothe original

Fit is the average pairing score against pepper, parsley. 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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