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

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