Stuffed Neapolitan Bread

By the GetYourMacros team · 10 September 2026

A wholewheat bread end hollowed out and filled with tender beef pieces in a rich tomato sauce.

• Time 30 min
• Course One-dish meal
• Diet Omnivore
• Cuisine Italian
• Allergens gluten

Ingredients (1 serving)

• 100 g Wholegrain bread
• 150 g Lean beef mince (5% fat)
• 150 g Tomato passata
• 5 ml Extra virgin olive oil
• 100 g Bell peppers
• 30 g Onion

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Cut the end (the 'cuzzetiello') off the wholegrain bread and hollow out the crumb inside.
2. Finely chop the onion and dice the bell peppers into small squares.
3. Sauté the onion in a pan with the olive oil for 3 minutes until translucent.
4. Add the lean beef and the peppers, browning the meat well over high heat.
5. Pour in the tomato passata, season with salt and pepper, and simmer for 15 minutes until thickened.
6. Stuff the hot beef and pepper mixture into the hollowed bread end, pressing down slightly.
7. Serve immediately while the bread is crunchy and the filling is steaming.

Tips

• Use the hollowed-out crumb to make breadcrumbs for other recipes so nothing goes to waste.
• To keep the bread crispy, fill it only right before you are ready to eat.

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