Stuffed Bread with Potato, Peppers, Cheese, and Parsley

Imagine the aroma of freshly baked bread mingling with the hearty scent of savory filling, wafting through your kitchen. This Stuffed Bread with Potato, Peppers, Cheese, and Parsley is not just a recipe; it’s an experience. Combining the comforting taste of soft bread with a flavorful stuffing of creamy cheese, tender potatoes, vibrant peppers, and fresh parsley, this dish promises to be a hit at any meal. What makes it even more appealing is its simplicity—no oven required. Perfect for busy days or a leisurely brunch, this recipe showcases the magic of transforming everyday ingredients into a satisfying and delicious treat.

Ingredients

For the Dough:

• 1 large egg, beaten
• 200 milliliters (1 glass) hot milk
• 200 milliliters (1 cup) hot water
• 10 grams (1 package) dry yeast
• 20 grams (1 tablespoon) granulated sugar
• 8 grams (1 teaspoon) salt
• 540 grams (4 1/2 cups) all-purpose flour

For the Filling:

• 2 medium-sized potatoes, peeled and boiled
• 1 medium-sized green bell pepper, finely chopped
• 1 medium-sized red bell pepper, finely chopped
• 200 grams Tulum cheese, crumbled
• A handful of fresh parsley, finely chopped
• 2 tablespoons olive oil
• Black pepper, to taste

Instructions

1. Prepare the Dough: Begin by preparing the dough. In a large mixing bowl, combine the dry yeast with the hot milk and hot water. Stir in the granulated sugar and allow the mixture to sit for about 5 minutes. This step activates the yeast, causing it to froth and bubble, which is essential for a good rise.Meanwhile, in a separate bowl, mix the salt into the flour. Gradually add the flour mixture to the yeast mixture, stirring continuously until a soft dough forms. Once the dough starts to come together, turn it out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough is too sticky, add a bit more flour.Shape the dough into a ball and place it in a clean bowl. Cover with a kitchen towel and let it rise in a warm place for about an hour or until doubled in size.
2. Prepare the Filling: While the dough is rising, prepare the filling. Mash the boiled potatoes in a bowl until smooth. Add the finely chopped green and red bell peppers, crumbled Tulum cheese, and chopped parsley to the potatoes. Stir in the olive oil and season with salt and black pepper. Mix thoroughly until the filling is well combined.
3. Shape the Bread: Once the dough has risen, punch it down to release the air. Divide the dough into six equal portions for manageable sizes. Roll each portion into a ball, then flatten it into a circle approximately 1/4 inch thick. Place a generous amount of the potato-pepper-cheese filling in the center of each circle. Fold the edges of the dough over the filling and pinch them together to seal. Gently flatten each stuffed bread with your hands to distribute the filling evenly.
4. Cook the Bread: Heat a non-stick skillet over medium heat and lightly grease it with oil or butter. Place the stuffed breads seam-side down in the skillet. Cook for 3-4 minutes on each side, or until golden brown and crispy. If necessary, cook them in batches to avoid overcrowding the pan.
5. Serve and Enjoy: Transfer the cooked stuffed bread to a plate lined with paper towels to absorb any excess oil. Serve warm for the best taste. These stuffed breads are delightful on their own or can be paired with a dipping sauce like tzatziki or a simple yogurt dip for added flavor.

The Joy of Cooking with Simple Ingredients

One of the most endearing qualities of this Stuffed Bread with Potato, Peppers, Cheese, and Parsley is its straightforward approach. Using common ingredients like potatoes, peppers, and cheese, this recipe is both economical and nourishing. The Tulum cheese adds a distinctive tang, enhancing the natural sweetness of the peppers and the earthiness of the potatoes.

Cooking this dish on the stovetop eliminates the need for oven preheating and complex baking times, making it a practical option for everyday meals. The process of kneading the dough and crafting each piece of stuffed bread provides a satisfying, hands-on experience that many find enjoyable and therapeutic.

Customizing Your Stuffed Bread

This recipe’s versatility allows for numerous variations to suit your preferences or what you have available. Adding cooked and crumbled sausage or bacon can transform the bread into a hearty breakfast option. For those who enjoy a bit of spice, incorporating chopped jalapeños or a sprinkle of chili flakes can add an exciting kick.

Vegetarians will appreciate the plant-based nature of the dish, but it’s also easily adaptable for vegans. Simply substitute the Tulum cheese with a vegan alternative and use plant-based milk and egg replacements in the dough.

Conclusion

In the realm of home cooking, simplicity often leads to the most gratifying results. This Stuffed Bread with Potato, Peppers, Cheese, and Parsley exemplifies this principle perfectly. With its blend of soft bread and rich, flavorful filling, it offers a comforting and delightful culinary experience. Whether served for breakfast, lunch, or dinner, this stuffed bread is sure to please with its combination of textures and tastes. Its easy preparation and customizable nature make it a recipe worth revisiting, promising a warm, cheesy bite every time. Enjoy the process and the delicious results!

Author : Marie-claude