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Stuffed Green Peppers

A baked dish of green peppers filled with a crumbly mixture of bread crumbs, nuts, onion, salt, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 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 the peppers

  1. Slice the tops off the peppers.

  2. Remove the seeds from the peppers.

  3. Boil the peppers in water for 5 minutes.

Stuff and bake

  1. In a bowl, mix bread crumbs, chopped nuts, grated onion, salt, and milk.

  2. Fill each pepper with the mixture.

  3. Place the stuffed peppers in a greased baking dish.

  4. Bake at 350°F (175°C) for 1 hour.

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

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

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

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 filling while it cooks.
Bread crumbs
Absorb the milk and bind the filling so it holds its shape.
Chopped nuts
Add texture and richness to the filling.
Milk
Moistens the bread crumbs so the filling stays tender as it bakes.

The step that matters

Boil the peppers in water for 5 minutes. Partial softening of the pepper walls before baking helps them become tender by the end of the long bake, so they do not stay tough or raw-tasting around the filling.

Swap the nuts

How well each one fits the dish's main ingredients (pepper, bread, onion, milk, butter):

  1. Beansfits better
  2. Lima beansfits better
  3. Peasfits better
  4. Nutsthe original

Fit is the average pairing score against pepper, bread, onion, milk, 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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