Vegetarian Muffuletta
Ingredients
The stuffing
-
½
each
red bell pepper, finely diced
-
½
each
orange bell pepper, finely diced
-
½
each
yellow bell pepper, finely diced
-
1
cup
parsley, finely chopped
-
½
cup
sliced kalamata olives
-
2
cups
Emmenthal or Jarlsberg cheese, grated
-
2
cups
bread pieces
The dressing
-
¼
cup
extra-virgin olive oil
-
2
cloves
garlic, minced
-
1
tsp
dried oregano
-
½
tsp
Himalayan salt
-
½
tsp
freshly ground black pepper
-
¼
tsp
cayenne pepper
The bread
Instructions
- Cut a large hole from the top of the loaf and remove as much bread from the inside as possible.
- Tear about 2 cups of the removed bread into bite-sized pieces and place in a mixing bowl.
- Add chopped bell peppers, parsley, kalamata olives, and grated cheese to the bowl with the torn bread.
- In a separate bowl, whisk together olive oil, minced garlic, dried oregano, salt, pepper, and cayenne until combined.
- Pour the dressing over the reserved bread stuffing and mix well.
- Stuff the mixture into the hollowed-out bread, compacting it tightly.
- Replace the cap on the stuffed bread, wrap it in aluminum foil, and refrigerate for at least a few hours or overnight.
- Preheat the oven to 400°F.
- Open the foil halfway and place the loaf in the oven for 15 to 20 minutes until the bread is warm and crispy.
- Slice into 4 to 6 wedges and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
525
Total fat
32g
Total carbohydrates
37g
Total protein
22g
Sodium
934mg
Cholesterol
50mg
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