Stuffed Bread Boat Recipe

5 2 2
Stuffed Bread Boat Recipe
Stuffed Bread Boat Recipe photo by Taste of Home
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Stuffed Bread Boat Recipe

Read Reviews
5 2 2
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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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

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 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.
Originally published as Stuffed Bread Boat in Taste of Home Ground Beef Cookbook 1999, p78

Nutritional Facts

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

  • 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
  1. 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.
  2. 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 diced bread.
  3. 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.
Originally published as Stuffed Bread Boat in Taste of Home Ground Beef Cookbook 1999, p78

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flowerfree2 User ID: 4517375 67595
Reviewed May. 24, 2010

"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!!"

MY REVIEW
wanda111 User ID: 4258076 82005
Reviewed Jul. 6, 2009

"We have this cookbook and this is one of my favorites"

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