Stuffed Bread Boat Recipe

Stuffed Bread Boat RecipePhoto by: Taste of Home Stuffed Bread Boat Recipe Rating 5

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While I was up with one of our babies more than 20 years ago, I heard this "secret" family recipe shared on all-night talk show. None of our 12 children or our growing troop of grandchildren ever pass up this special stuffed bread. - Elaine Bent, Middleboro, Massachusetts

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Stuffed Bread Boat Recipe
  • Prep: 25 min. Bake: 20 min.
  • Yield: 6-8 Servings
    •
25 20 45

Ingredients

  • 1 loaf (1 pound) unsliced Italian bread
  • 1 pound ground beef
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 cup chopped fresh spinach
  • 1 medium tomato, chopped
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste

Directions

  • Cut a thin slice off the top of bread; set top aside. Hollow out the loaf, leaving a 1/4-in. shell. Dice removed bread and set aside.
  • In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Add the onion, green pepper, spinach and tomato; cook 3-4 minutes longer or until vegetables are crisp-tender. Stir in the oregano, salt, pepper, and reserved diced bread.
  • Spoon into bread shell; replace top. Wrap tightly in heavy-duty foil. Bake at 400° for 20 minutes or until heated through. Cut into slices. Yield: 6-8 servings.

    It's easy to mix and match ingredients in the Stuffed Bread Boat. For instance, add some chopped fresh mushrooms or, for lots of color, use a mix of peppers.

Nutritional Facts 1 serving (1 each) equals 258 calories, 7 g fat (3 g saturated fat), 28 mg cholesterol, 374 mg sodium, 32 g carbohydrate, 2 g fiber, 16 g protein.

Originally published as Stuffed Bread Boat in Taste of Home Ground Beef Cookbook , p78

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Reviews for Stuffed Bread Boat (2)

Stuffed Bread Boat Recipe

Stuffed Bread Boat

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Reviewed on May. 24, 2010 by flowerfree2

My family loves this recipe! I like how simple it is to make. Tonight I am going to make it with ground turkey and mushrooms. I have made it with shredded cheese added also. So yummy!!


Reviewed on Jul. 06, 2009 by wanda111

We have this cookbook and this is one of my favorites

 
 
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