Stuffed Breadfruit - Easy Oven-Baked Recipe & Tips

Ever wondered what it's like when a fluffy baked potato meets a mild, starchy squash, all wrapped up in a delightful, savory package? Welcome to the world of ``Oven-Baked Stuffed Breadfruit``! This incredible dish, sometimes reminiscent of a ``stuffed baked pepper`` in its heartiness, is a fantastic way to enjoy a unique and nutritious meal. While breadfruit might seem like an exotic ingredient, this recipe makes it simple to ``cook in an oven``, transforming it into a hearty, comforting main course. You’ll be amazed at how easy it is to create a truly satisfying dish that’s perfect for dinner tonight, with plenty of ``great leftovers`` for tomorrow. Get ready to add this delicious ``oven bake recipe`` to your repertoire – it’s a winner!

Ingredients

• Breadfruit
• 1 medium breadfruit (ʻulu)
• Oil (for rubbing + brushing)
• Salt + pepper
• Savory Filling
• 1 lb ground turkey (or chicken)
• 1 medium onion, diced
• 3-4 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 5 oz fresh spinach (or another quick-cooking green), roughly chopped
• 2 tbsp tomato paste (or 1/2 cup diced tomatoes, drained)
• 1/4 cup broth (chicken or vegetable)
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 cup shredded cheese for topping (e.g., cheddar, mozzarella, or a blend), optional
• Optional Garnish
• Lime wedges
• Sliced scallions
• Hot sauce

Directions

1. Par-bake the breadfruit (to make it scoopable) Preheat your oven to 400°F (200°C). Wash the breadfruit thoroughly and pat it dry. Rub the entire surface with a little oil, then sprinkle with salt and pepper. Place the breadfruit directly on the oven rack or on a foil-lined sheet pan. Bake for 45-60 minutes, or until the skin darkens, steam visibly escapes from the stem end, and a knife inserted into the center meets little resistance. It should feel tender but not mushy.
2. Make the filling (while breadfruit bakes) While the breadfruit bakes, prepare your savory filling. Heat a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until fully browned. Drain any excess fat. Add the diced onion and bell pepper to the skillet and cook until softened, about 5-7 minutes. Stir in the minced garlic, thyme, smoked paprika, and cumin, cooking for another minute until fragrant. Add the tomato paste (or drained diced tomatoes) and broth, stirring to combine. Finally, stir in the chopped spinach until it wilts. Remove from heat and set aside.
3. Turn breadfruit into “boats” Once the breadfruit is par-baked, carefully remove it from the oven. Let it cool for 10-15 minutes, or just enough so you can handle it without burning yourself. Using a sharp knife, cut the breadfruit lengthwise down the middle. Gently scoop out the core and some of the flesh, leaving a sturdy border about 1/2 to 3/4 inch thick to form two "boats." Roughly chop about 1/2 to 1 cup of the scooped breadfruit flesh and stir it into your prepared filling mixture. This adds body and flavor!
4. Stuff + bake Spoon the savory filling generously into each breadfruit "boat." If using, sprinkle the shredded cheese evenly over the top of the filling. Place the stuffed breadfruit back onto the foil-lined sheet pan. Cover the sheet pan loosely with foil for the first part of the final bake. Bake for 15 minutes. Then, remove the foil and continue baking for another 10-15 minutes, or until the filling is hot and bubbly, the cheese is melted and golden brown, and the breadfruit edges are slightly crisp.
5. Serve Carefully remove the stuffed breadfruit from the oven. Let it rest for 5-10 minutes before serving. This allows the flavors to meld and prevents you from burning your tongue! Garnish with fresh lime wedges, sliced scallions, or a drizzle of your favorite hot sauce if desired. This dish pairs wonderfully with a simple green salad, a fresh slaw, or a side of black beans.