Soft, golden brioche buns filled with juicy grilled pork and a medley of sweet roasted bell peppers and carrots—these stuffed buns are hearty, flavorful, and perfect for a gourmet lunch or satisfying dinner on the go. With vibrant vegetables and savory grilled meat encased in fluffy, rich bread, they bring comfort and elegance to every bite.

Why You’ll Love This Recipe

These stuffed brioche buns offer a perfect balance of textures and flavors—tender pork, caramelized vegetables, and pillowy brioche come together for a deeply satisfying meal. Whether you’re serving them at a casual gathering or enjoying a solo lunch, they’re quick to assemble, visually appealing, and packed with nutrients and protein. The recipe is versatile and customizable, making it easy to adjust to your tastes.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

4 brioche buns
1 lb pork loin, thickly sliced and grilled
1 yellow bell pepper, diced
1 red bell pepper, diced
1 carrot, finely chopped
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
Salt and pepper to taste
1 egg (for egg wash)
1 tbsp mixed sesame seeds (black & white)
Fresh parsley for garnish

directions

Preheat the oven to 375°F (190°C) and line a baking tray with parchment paper.
In a skillet, heat the olive oil over medium heat. Add the diced bell peppers and finely chopped carrot. Season with garlic powder, smoked paprika, salt, and pepper. Sauté for 8–10 minutes until vegetables are tender and slightly caramelized. Set aside.
Season the pork loin slices with salt, pepper, and a light drizzle of olive oil. Grill on a preheated grill or grill pan until fully cooked and slightly charred on the edges.
Carefully slice open each brioche bun without cutting all the way through.
Fill each bun with a generous amount of the roasted vegetable mixture and a slice of grilled pork.
Beat the egg and brush it over the tops of the buns. Sprinkle with sesame seeds.
Place the stuffed buns on the prepared tray and bake for 8–10 minutes, or until the tops are golden and glossy.
Serve warm, garnished with fresh parsley if desired.

Servings and timing

This recipe makes 4 stuffed buns.
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

Vegetarian version: Omit the pork and add grilled zucchini, eggplant, or mushrooms for a veggie-packed alternative.
Add cheese: Insert a slice of provolone or mozzarella for extra richness.
Use different proteins: Substitute pork with grilled chicken, turkey, or even tofu.
Spice it up: Add a pinch of cayenne or drizzle with hot sauce for a spicy kick.
Change the bread: Try this recipe with ciabatta rolls, baguettes, or sourdough buns for a different texture.

storage/reheating

To store, wrap the cooled stuffed buns in foil or place them in an airtight container and refrigerate for up to 3 days.
For reheating, warm in a 350°F (175°C) oven for about 10 minutes or until heated through. If reheating from frozen, allow them to thaw overnight in the refrigerator before baking. Avoid microwaving as it may make the buns soggy.

FAQs

Can I use leftover pork for this recipe?

Yes, cooked pork loin, pork chops, or pulled pork can all work well. Just slice or shred and reheat before stuffing the buns.

Are these buns freezer-friendly?

Yes, wrap each cooled bun tightly in foil and freeze for up to 1 month. Reheat in the oven for best results.

Can I make this recipe vegetarian?

Absolutely. Simply omit the pork and use roasted vegetables or grilled tofu for a meatless option.

What’s the best type of brioche to use?

Soft, bakery-style brioche buns work best. Avoid overly sweet varieties to maintain a balanced flavor.

How do I prevent the buns from getting soggy?

Allow the roasted vegetables to cool slightly before stuffing, and avoid overfilling with too much moisture.

Can I use a different type of meat?

Yes, grilled chicken, beef strips, or turkey work well. Adjust seasonings to match the protein.

Is there a substitute for sesame seeds?

You can use poppy seeds, flax seeds, or omit the topping altogether.

Can I prepare the components in advance?

Yes, you can roast the vegetables and grill the pork up to a day in advance. Assemble and bake just before serving.

What sides pair well with this dish?

A simple green salad, coleslaw, or sweet potato fries make excellent accompaniments.

Can I bake the buns without stuffing?

Yes, you can bake the buns with the sesame topping and stuff them just before serving if you prefer.

Conclusion

Stuffed Brioche Buns with Roasted Veggies & Grilled Pork deliver a gourmet experience with minimal effort. Their savory, roasted flavors and soft, rich texture make them a standout meal that’s perfect for any day of the week. Whether you’re looking for a portable lunch or a comforting dinner, this recipe will impress with every bite.