Fall Colours Stuffed Loaf

This would be one of my daughter’s favourite dishes. Oddly enough, she doesn’t care for bell peppers and this recipe calls for A LOT of bell peppers. In fact, I would say bell peppers make this dish. Along with the parsley, it would be the only ingredient that you cannot substitute for something else. I like to use at least 3 different colours: the classics red, orange and yellow. I find this does so much for the visual aspect of the dish.

Since she likes it so much, I decided to make one and bring it to my parents’ to eat there. This happens to be the ultimate portable dish. All you need is a piece of aluminium foil, so you don’t risk of leaving any of your favourite dishware behind. Plus, it’s so extremely easy to carry around. No danger of spilling, tilting over or being damaged in transportation here! Just put it in a bag and drop in on the passenger’s seat (if available) and you’re good to go.

I used to make this stuffed bread with Ementhal cheese instead of cottage. I have to admit that the Ementhal added a lot of depth to this dish, but it also added a lot of extra calories and fat while not being quite as generous as cottage in the protein department. Since there is no other source of protein in this dish, I figured cottage would be an excellent choice and it is. Next time, however, I might go half and half, because I truly miss the distinctive flavour of the Ementhal.

It is really important that you choose a loaf of bread that is very dense with a nice, crispy crust. Of course, go with whole wheat or whole grain! As for the olives, I use Kalamata, but any olive would do, as long as it has a lot of flavour. I don’t think I would go for the canned black olives here; they are a bit too bland. Moroccan would work beautifully, I think. Black or purple would be a better choice as they will also benefit the beautiful array of colours that this dish has to offer. It’s like Autumn in a bun!

Ingredients
(serves 4-6)

  • 1 loaf whole wheat/grain bread
  • ½ of each: red, orange and yellow bell pepper, finely diced
  • 1 bunch parsley, finely chopped
  • 2 cloves garlic, minced
  • 1 cup sliced kalamata olives
  • 500g 1% cottage cheese
  • Salt and pepper to taste

Instructions

  • Cut the top off the loaf and hollow it, leaving as little of the crumb as you possibly can, without damaging the crust.
  • In a large mixing bowl, mix all ingredients together (except bread, of course!)
  • Tear about half the bread crumb into bite size pieces and add that to the stuffing you just mixed. (Save the rest to make breadcrumbs)
  • Give the mixture a good stir and return to the hollowed out bread. You’ll want to press it in really well; while it does look like a lot of stuffing, you should be able to fit it all in.
  • Replace top of bread and wrap in aluminium foil. If possible, refrigerate until the next day. It will taste even better the next day, as the flavours will have had time to develop.
  • This dish can be eaten cold but it’s even better when slightly heated in a 375F degree oven, for about 20 minutes. This will crisp and warm up the exterior, while leaving the inside fresh and cold. It’s like eating a refreshing salad with warm piece of bread. If you choose to heat it up, leave it in the foil but open it up halfway.

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Comments

    • says

      Thanks Nicole! I’m pretty sure it would become a favorite, too! You can’t taste that dish and not immediately fall in love. If it ever makes it to your blog, make sure you let me know! Your pictures are just so gorgeous, I sure would love to see your take on this bread!

  1. says

    this is so absolutely gorgeous. if i made that i would not be able to stop taking pictures of it… probably couldn’t even bring myself to eat its deliciousness either!

    • says

      Thank you Lindsay! I totally agree. This is one dish that you want to eat with your eyes first, but trust me, when it comes out of the oven and you get to smell it, you just can’t wait to sink your teeth into it. You can’t even begin to imagine just how good this smells. But don’t take my word for it… just make one for yourself, you’ll see what I mean! :)

    • says

      I’m real glad you like the recipe, Maggie. If you want to eat it on Friday, I recommend you make it on Thursday, it’ll give all the flavors a chance to marinate. Make sure you drop by again to let me know how it turned out for you! :)

  2. rene vas says

    Question. Have you every lightly sauted the veggies before putting them in the bread?

    • says

      No, not at all! Everything is fresh, fresh, fresh! That is what is so fantastic about that bread. Even when you put it in the oven, you don’t want to leave it there too long. You only want to crisp ut the bread. The inside has to remain cold!

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