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Stuffed Green Peppers

A baked dish of green peppers filled with a mixture of cold meats, breadcrumbs, rice or macaroni, and cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Rice and tomato match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,065 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Stuffed Green 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. Wash the green peppers, cut off the stem end, and remove the seeds.

  2. In a bowl, mix the chopped cold meats, pepper seeds, bread crumbs, cooked rice or macaroni, coarse sea salt, and black pepper.

  3. Moisten the mixture with canned or fresh tomatoes.

Stuff and bake

  1. Stuff the peppers with the mixture, adding a small cube of cheese to each pepper.

  2. Place the stuffed peppers in a baking dish with a little butter and water.

  3. Bake at 350°F (175°C) until very tender.

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. Rice + tomatotop 6% of all pairs
    Smell alikestrong
    Cooked together3,065 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

  3. Bread + cheesetop 7% of all pairs
    Smell alikemoderate
    Cooked together2,130 recipes

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

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

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

  5. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

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

What each ingredient does

Bread crumbs
Absorb the tomato moisture and help the filling hold together as it bakes.
Cooked rice or macaroni
Adds bulk and a soft, starchy body to the filling.
Canned or fresh tomatoes
Moisten the filling and add acidity and flavor as it cooks.
Cold meats
Provide savory flavor and protein in the filling.
Small cubes of cheese
Melt into the filling, adding richness and a creamy texture.

Swap the tomato

How well each one fits the dish's main ingredients (pepper, meat, bread, rice, cheese, butter):

  1. Capsicumfits about as well
  2. Tomatothe original
  3. Potatofits about as well
  4. Asparagusfits about as well

Fit is the average pairing score against pepper, meat, bread, rice, cheese, butter. 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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