Ciabatta Bread Stuffing with Leeks, Figs, Kalamata Olives & Roasted Red Peppers

This Mediterranean diet recipe for ciabatta bread stuffing with leeks, figs, Kalamata olives, and roasted red peppers, has it all in terms of healthfulness, heartiness, deliciousness and great aesthetics! It’s easy to make, gorgeous to look at and yummy to eat! This Greek vegetarian stuffing recipe is a wonderful addition to your Thanksgiving table but it’s also a great side dish in its own right, almost like a savory bread pudding without the dairy and eggs. Enjoy it any time of the year, from my Greek table to yours!
20 min
30 min


  • 2 leeks trimmed
  • 1 large fennel bulb trimmed
  • 6 - 8 tablespoons extra virgin Greek olive oil
  • 3 – 4 garlic cloves or garlic cloves in brine
  • 3 roasted red peppers in brine drained and coarsely chopped
  • 1 loaf ciabatta bread preferably sourdough, with crusts, cubed
  • Sea salt to taste
  • 1 small bunch fresh mint
  • 2 fresh rosemary sprigs
  • Freshly ground black pepper to taste
  • 1 teaspoon dried Greek oregano
  • 1/3 cup Corinthian currants
  • 3 tablespoons small figs in syrup or coarsely chopped dried Greek figs
  • 1 cup Kalamata olives or other Greek olives, pitted and coarsely chopped
  • 2 – 3 cups vegetable broth or stock


  1. Preheat the broiler.
  2. Trim and halve the leeks lengthwise. Cut into thin slices.
  3. Trim the fennel and coarsely chop it.
  4. Heat the olive oil in a deep, wide skillet over medium flame and sauté the leeks and fennel together until soft and translucent.
  5. Chop the garlic and add it to the pan. Add the roasted red peppers to the mixture and stir.
  6. Cube the bread, place on a baking sheet, drizzle with olive oil and sea salt, and toast under a preheated broiler, turning a few times to brown on all sides.
  7. Switch the broiler to oven mode and preheat to 375F/190C.
  8. Trim and chop the herbs (leaves only on the mint if their stems are tough).
  9. Combine the toasted bread cubes, onion-fennel-red pepper mixture, and herbs in a mixing bowl. Add the figs and olives and fold everything in together. Add 1 – 2 cups of vegetable broth, or more if necessary, for the mixture to be moist but not soupy. Bake for 30 minutes until puffy, slightly charred and golden-brown.

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