Vegetable Stuffed Loaf Recipe

Name: Vegetable Stuffed Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g white bread, i usually use a white farmhouse style loaf; 1 small red bell pepper, sliced; 1 small yellow bell pepper; 1 small courgette, sliced; 1 onion, sliced; 1 tablespoon herbes de provence or 1 tablespoon oregano; 2 -3 cloves garlic, minced; salt, to taste; black pepper, to taste; 1 - 1 1/2 cup cheddar cheese, grated; olive oil, for frying

Servings: persons

400 g white bread, i usually use a white farmhouse style loaf
1 small red bell pepper, sliced
1 small yellow bell pepper
1 small courgette, sliced
1 onion, sliced
1 tablespoon herbes de provence or 1 tablespoon oregano
2 -3 cloves garlic, minced
salt, to taste
black pepper, to taste
1 - 1 1/2 cup cheddar cheese, grated
olive oil, for frying

1
Slice the top of the loaf of bread and scoop out the soft part in the middle, leaving about 1 inch all around.
2
(It's up to you what you do with it, sometimes I leave it out and use it in another dish, other times I cut 1/2 of it into cubes and fry it with the vegetables.).
3
In a skillet heat the olive oil and fry all the veg, adding seasoning and garlic, until softened, approx 5 minutes.
4
Remove from heat and pour out any liquid.
5
Now layer the veg and cheese into the hollowed out bread and replace the top.
6
Wrap the whole loaf in aluminium foil, place on a tray and bake in the middle of a preheated oven (180u00b0C/350u00b0F/Gas 4) for about 40-45 minutes, until heated through and all the cheese has melted.
7
Slice with a very sharp knife and serve imidiatly.

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 400 g white bread, i usually use a white farmhouse style loaf, 1 small red bell pepper, sliced, 1 small yellow bell pepper, 1 small courgette, sliced, and more.

Yes, Vegetable Stuffed Loaf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Stuffed Loaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions