Fluffy, golden, and packed with gooey cheese and sweet bell peppers, this cheese and pepper braided bread is an irresistible savory bake that’s perfect for gatherings, side dishes, or a centerpiece snack. The soft yeast dough, braided beautifully around a colorful pepper and cheese filling, delivers both flavor and flair in every bite.
This recipe is vegetarian-friendly, intermediate in difficulty, and yields a visually impressive bread that’s every bit as delicious as it looks. Whether you choose to braid, roll, or twist the dough, it always ends up looking artisanal and tasting like something straight from a bakery.
Recipe Overview
Prep Time: 2 hours (includes rising)
Cook Time: 25–30 minutes
Total Time: 2.5 hours
Servings: 8–10
Difficulty: Intermediate
Dietary Note: Vegetarian
Ingredients
(Professional Tip: Let your ingredients come to room temperature before starting to help the yeast activate and the dough rise evenly.)
For the Filling
- 2 yellow bell peppers, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 green bell peppers, thinly sliced
- 150g braided cheese (string cheese or mozzarella), shredded
- 150g cheddar cheese, shredded
For the Dough
- 1.5 cups warm water (300 ml, about 110°F / 43°C)
- ½ cup vegetable oil (100 ml)
- 1 tbsp active dry yeast (10g)
- 1 tbsp granulated sugar (20g)
- 4 cups all-purpose flour (480g)
- 1 tsp salt (8g)
Step-by-Step Instructions
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and allow it to sit for 5 to 10 minutes until the surface becomes frothy and bubbly. This indicates that the yeast is active and ready.
Make the Dough
In a large mixing bowl, whisk together the flour and salt. Pour in the activated yeast mixture and the vegetable oil. Stir until a shaggy dough begins to form.
Transfer to a lightly floured surface and knead for 8 to 10 minutes (or use a stand mixer with a dough hook for 5–6 minutes) until the dough becomes smooth and elastic.
First Rise
Place the dough in a greased bowl. Cover it with a damp towel or plastic wrap and let it rise in a warm, draft-free area for about 1 hour or until doubled in size.
Prepare the Filling
While the dough is rising, toss the shredded cheeses and sliced bell peppers together in a large bowl. (Tip: Pat the peppers dry with paper towels before mixing to prevent sogginess.)
You can also prepare any optional add-ins like caramelized onions or sautéed spinach at this stage.
Shape the Dough
Once the dough has doubled in size, punch it down gently to release air. Transfer it to a floured surface and roll it into a 12 x 16-inch rectangle.
Spread the cheese and pepper mixture evenly across the center of the dough, leaving a 1-inch border on all sides.
Braid Method
- Use a sharp knife or pizza cutter to cut 1-inch-wide strips along the long edges of the rectangle, stopping before you reach the filling.
- Fold the top and bottom ends of the dough inward over the filling to seal.
- Begin crossing the side strips over the filling, alternating sides to create a braid-like pattern.
- Pinch the ends to seal.
Alternate Shaping Methods
- Twist and Roll: Roll the dough up into a log, slice it lengthwise, and twist the halves together.
- Wreath Shape: Curve the braided log into a circle and pinch the ends to close the ring.
Second Rise
Transfer the shaped bread onto a parchment-lined baking sheet. Cover it loosely and let it rise again for 30 minutes. This step allows the dough to puff up and ensures a softer interior.
Bake the Bread
Preheat your oven to 375°F (190°C).
Bake the bread for 25 to 30 minutes, or until the crust turns golden brown and the cheese is bubbly and melted.
Remove from the oven and let cool for 10 minutes before slicing. This helps the filling settle and makes cutting cleaner.
Why This Recipe Works
This recipe stands out because it balances savory richness with fresh, colorful vegetables in a soft, enriched dough. The yeast-based bread provides structure and flavor, while the braided shape keeps the filling encased and visually striking.
The use of two types of cheese gives depth and creaminess — with the mozzarella-style cheese offering pull and melt, and the cheddar delivering sharpness. The bell peppers soften slightly during baking, contributing sweetness and a juicy contrast to the melted cheese.
Pro Tips for Success
- Prevent a soggy center: Always dry your bell peppers with paper towels before mixing with cheese.
- Make-ahead: Prepare the dough up to 24 hours in advance and refrigerate it. Bring to room temperature before shaping and baking.
- Boost flavor: Try adding chopped fresh herbs like basil or oregano to the filling.
- Creative cheese swap: Use crumbled feta or shredded halloumi for a saltier edge.
- Egg wash finish: Brush with an egg wash before baking for a golden, glossy crust.
- Rustic look: Sprinkle sesame or nigella seeds on top for texture and appearance.
- Crispier crust: Bake directly on a preheated pizza stone or steel if available.
Serving Suggestions
- Dipping Sauce: Pair with warm marinara, tzatziki, or garlic yogurt sauce.
- Main Meal Idea: Serve slices alongside a Mediterranean salad or a bowl of lentil soup.
- Appetizer Board: Include it on a mezze platter with olives, hummus, and roasted veggies.
- Next-Day Upgrade: Slice and toast leftovers to use as a base for open-faced sandwiches.
Storage and Freezing
- Short-Term: Store cooled bread in an airtight container at room temperature for up to 2 days.
- Freezing: Wrap individual portions in foil and freeze for up to 2 months. Reheat in the oven at 350°F for 10–12 minutes.
- Reheating Tip: Sprinkle a bit of water on the bread before reheating to restore softness.
Nutrition Information (Per Serving)
- Calories: 380
- Fat: 18g
- Carbohydrates: 42g
- Protein: 12g
- Fiber: 2g
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose?
Yes, but for best texture, replace no more than 50% of the all-purpose flour with whole wheat. You may need to add a bit more water to compensate for the extra absorbency.
What kind of cheese is best for melting?
Mozzarella, braided string cheese, and cheddar all melt beautifully. For stronger flavor, try gouda or fontina. Avoid crumbly cheeses like paneer or ricotta unless used as a secondary layer.
Can I make this vegan?
Absolutely. Use dairy-free cheese options and swap the oil for olive oil. Check that your yeast is certified vegan. The dough is naturally egg-free.
Can I use instant yeast?
Yes. Substitute instant yeast 1:1, and skip the proofing step. Just mix it directly into the dry ingredients.
How can I tell if the bread is fully baked?
Look for a golden top, melted cheese peeking out, and a firm crust. You can also gently tap the bottom of the bread — if it sounds hollow, it’s done.