Skip to main content
Main

Stuffed Sweet Peppers

A dish of sweet peppers filled with a mixture of cold meat and toast, baked until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Meat and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 8,777 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Stuffed Sweet Peppers

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the filling

  1. Chop the cold meat and left-over toast together.

  2. Season the mixture to taste.

Stuff and bake

  1. Stuff the sweet peppers with the meat and toast mixture.

  2. Place the stuffed peppers in a pan and add a little water.

  3. Bake in a moderate oven at 350°F (175°C) until the peppers are 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. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Cold meat
Provides the main body and savoury flavour of the filling.
Left-over toast
Absorbs moisture and helps bind the filling so it holds together when stuffed.
Sweet peppers
Serve as the edible shell, softening and turning sweeter as they bake.

The step that matters

Bake until the peppers are tender. Heat softens the pepper walls over time, so peppers pulled early stay firm and may taste raw. Checking for tenderness rather than relying only on the clock gives an even result.

“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.

You might also like

Meat CroquettesMeat Croquettes52 recipesMeatballsMeatballs37 recipesMince MeatMince Meat37 recipesMeat CakesMeat Cakes35 recipes