Stuffed Bread with Potato, Peppers, Cheese, and Parsley

Dive into the world of no-fuss cooking with this incredibly tasty and easy-to-make savory stuffed bread. Perfect for any time of the day and requiring no oven, this recipe is a testament to the deliciousness of simple, wholesome ingredients. Filled with a flavorful mixture of vegetables and Tulum cheese, and cooked to perfection on the stovetop, this dish is sure to be a hit. Let’s get started!


  • 1 egg
  • 200 ml (1 glass) of warm milk
  • 200 ml (1 glass) of warm water
  • 10 g (1 packet) of dry yeast
  • 20 g (1 tablespoon) of granulated sugar
  • 8 g (1 teaspoon) of salt
  • 540 g (4.5 cups) of flour
  • 1 potato, peeled and finely diced
  • 1 red pepper, finely diced
  • 2 green peppers, finely diced
  • 1 onion, finely chopped
  • A handful of parsley, finely chopped
  • 80 g (1 cup) of Tulum cheese (or any crumbly cheese you like), crumbled

For frying:

  • 400 ml (2 cups) of oil


  1. Prepare the Dough:
    • In a sizable mixing bowl, mix the sugar and yeast into the lukewarm water until fully dissolved. Allow it to rest for 5-10 minutes until it becomes foamy.
    • Add the warm milk, egg, and salt. Mix well.
    • Gradually add the flour, mixing until the dough comes together and is soft but not sticky. You might need a little more or less flour, so go by feel.
    • Work the dough on a floured surface for approximately 5-7 minutes, incorporating the flour until it forms a smooth texture.
    • Transfer the dough into a greased bowl, then cover it with a cloth and leave it in a warm spot to rise until it has doubled in size, which should take roughly 1 hour.
  2. Prepare the Filling:
    • While the dough is rising, boil the diced potato until tender, then drain and let it cool.
    • In a pan with a little oil, sauté the onions and peppers until soft.
    • In a bowl, mix the sautéed vegetables with the boiled potatoes, chopped parsley, and crumbled cheese. Set aside to cool.
  3. Assemble:
    • After the dough has risen, punch it down and divide it into small balls (golf ball size).
    • On a floured surface, roll out each ball into a flat circle.
    • Place a spoonful of the vegetable and cheese filling in the center of each circle.
    • Fold the dough over the filling and seal the edges, forming a half-moon shape. Press the edges firmly to close.
  4. Fry:
    • Heat the oil in a deep frying pan over medium heat.
    • Carefully place the stuffed breads in the hot oil, frying them until they are golden brown on both sides.
    • Remove them with a slotted spoon and place them on a paper towel to drain excess oil.
  5. Serve:
    • These can be enjoyed either warm or at ambient room temperature. They are perfect for a snack, light meal, or as a part of a larger spread.

This Easy and Fast No-Oven Savory Stuffed Bread recipe is a fantastic way to enjoy a delicious, home-cooked meal without the need for an oven. The combination of soft, fluffy bread filled with a hearty and flavorful mixture makes for a satisfying dish that’s sure to please any palate. Perfect for a quick lunch, dinner, or as a snack, these stuffed breads are a testament to the joy of simple, yet delicious cooking.