When it comes to cooking, there’s nothing quite like a deliciously stuffed dish to impress your family and friends. Whether you’re looking for a hearty main course or a flavorful side dish, stuffing can elevate any meal to new heights. In this article, we’ll take a look at 20 mouthwatering stuffed recipes that are perfect for any occasion.
From savory classics like Stuffed Bell Peppers with Ground Beef and Rice and Stuffed Chicken Breast with Mozzarella and Sun-Dried Tomatoes, to sweet treats like Stuffed French Toast with Cream Cheese and Berries and Stuffed Dates with Almonds and Cream Cheese, there’s something for everyone on this list. So go ahead, get creative, and stuff your way to a delicious meal!
Stuffed Bell Peppers with Ground Beef and Rice
Satisfy your cravings with this hearty and flavorful recipe that combines juicy bell peppers, savory ground beef, and fluffy rice. This classic dish is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 lb ground beef
– 1 cup cooked white rice
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp paprika
– Salt and pepper, to taste
– 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut off the tops of the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
4. Add chopped onion, garlic, paprika, salt, and pepper to the skillet. Cook until onion is translucent.
5. Stir in cooked rice and mix well.
6. Stuff each bell pepper with the meat mixture, filling to the top.
7. Cover baking dish with aluminum foil and bake for 30 minutes.
8. Remove foil and top with shredded cheese (if using). Return to oven and bake for an additional 10-15 minutes, or until bell peppers are tender.
Cooking Time: 40-45 minutes
Cheesy Spinach and Artichoke Stuffed Mushrooms
Elevate your appetizer game with these Cheesy Spinach and Artichoke Stuffed Mushrooms! A flavorful combination of sautéed spinach, artichoke hearts, and melted cheese inside a crispy mushroom cap is sure to please.
Ingredients:
– 12 large mushrooms (such as portobello or cremini), cleaned and stemmed
– 1 package frozen chopped spinach, thawed and drained
– 1 can artichoke hearts, drained and chopped
– 1 cup shredded cheddar cheese
– 1/2 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium-high. Add garlic and sauté for 1 minute.
3. Add spinach and artichoke hearts; cook until wilted. Season with salt and pepper.
4. Stuff each mushroom cap with the spinach mixture, dividing it evenly among the mushrooms.
5. Sprinkle shredded cheddar cheese on top of each mushroom.
6. Bake for 15-20 minutes or until cheese is melted and bubbly.
Cooking Time: 15-20 minutes
Stuffed French Toast with Cream Cheese and Berries
Elevate your breakfast game with this sweet and satisfying twist on classic French toast. By filling thick slices of bread with a tangy cream cheese mixture and topping them with fresh berries, you’ll be starting your day off right.
Ingredients:
– 4 slices of bread (preferably Challah or Brioche)
– 8 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 teaspoon vanilla extract
– 1 cup mixed berries (strawberries, blueberries, raspberries)
– Maple syrup or honey (optional)
Instructions:
1. In a medium bowl, mix together cream cheese, sugar, and vanilla extract until smooth.
2. Cut the bread into 1-inch thick slices and lay flat on a clean surface.
3. Spread one side of each slice with the cream cheese mixture, leaving a 1/2 inch border around the edges.
4. Top with mixed berries.
5. Place the stuffed bread slices on a non-stick skillet or griddle over medium heat.
6. Cook for 2-3 minutes on each side, until golden brown and toasted.
7. Serve warm with maple syrup or honey if desired.
Cooking Time: 8-10 minutes
Jalapeño Poppers Stuffed with Cheddar and Bacon
This recipe is a perfect combination of spicy, smoky, and creamy flavors. Crunchy jalapeños filled with melted cheddar cheese, crispy bacon, and a hint of spice will become your new favorite snack.
Ingredients:
– 12-15 jalapeño peppers
– 1/2 cup shredded cheddar cheese
– 6 slices of cooked bacon, crumbled
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the jalapeños and carefully remove seeds and membranes.
3. In a bowl, mix together cheddar cheese and crumbled bacon.
4. Stuff each jalapeño with the cheese-bacon mixture, dividing it evenly among the peppers.
5. Place the stuffed jalapeños on a baking sheet lined with parchment paper.
6. Drizzle with olive oil and season with salt and pepper to taste.
7. Bake for 15-20 minutes or until the cheese is melted and the peppers are tender.
Cooking Time: 15-20 minutes
Stuffed Zucchini Boats with Parmesan and Herbs
Transform zucchinis into a flavorful and nutritious main dish by filling them with a savory mixture of Parmesan, herbs, and breadcrumbs. This recipe is perfect for a quick weeknight dinner or a light lunch.
Ingredients:
– 4 medium-sized zucchinis
– 1/2 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together breadcrumbs, Parmesan cheese, garlic, olive oil, oregano, salt, and pepper.
4. Stuff each zucchini boat with the breadcrumb mixture.
5. Place the stuffed zucchinis on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes or until the zucchinis are tender and the filling is golden brown.
7. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Stuffed Chicken Breast with Mozzarella and Sun-Dried Tomatoes
A flavorful twist on classic chicken, this recipe combines the richness of mozzarella cheese with the sweet and savory flavors of sun-dried tomatoes.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup fresh mozzarella cheese, sliced
– 1/2 cup sun-dried tomatoes, chopped
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Lay a chicken breast flat and make a horizontal incision in the center of each breast to create a pocket.
3. Stuff each breast with mozzarella cheese, sun-dried tomatoes, and a sprinkle of oregano.
4. Close the incision and secure with toothpicks or kitchen twine.
5. Place the stuffed chicken breasts on a baking sheet lined with parchment paper.
6. Drizzle with olive oil and season with salt and pepper.
7. Bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Stuffed Cabbage Rolls with Tomato Sauce
A classic Eastern European dish, cabbage rolls filled with savory meat and rice are a comforting treat when served with a rich tomato sauce. This recipe is easy to make and perfect for a cozy dinner or potluck.
Ingredients:
– 1 large head of cabbage
– 1 pound ground beef
– 1 cup cooked white rice
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon tomato paste
– 1 can (28 oz) crushed tomatoes
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 375°F (190°C).
2. Remove the cabbage leaves from the head and blanch in boiling water until soft.
3. Mix ground beef, cooked rice, onion, garlic, salt, and pepper.
4. Place a tablespoon of the meat mixture onto the center of each cabbage leaf.
5. Roll the cabbage leaves tightly and place seam-side down in a baking dish.
6. Pour tomato sauce over the rolls and cover with foil.
7. Bake for 45 minutes, then remove foil and bake an additional 15-20 minutes.
Cooking Time: 1 hour
Stuffed Portobello Mushrooms with Goat Cheese
This recipe combines the earthy flavor of portobello mushrooms with the tanginess of goat cheese, perfect for a quick and impressive appetizer or side dish.
Ingredients:
– 4 large portobello mushrooms, stems removed and caps cleaned
– 1/2 cup goat cheese, crumbled
– 1 tablespoon olive oil
– 1 clove garlic, minced
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together goat cheese, garlic, and parsley.
3. Place the mushroom caps on a baking sheet lined with parchment paper.
4. Divide the cheese mixture evenly among the mushrooms, spooning it into the caps.
5. Drizzle olive oil over the mushrooms and season with salt and pepper to taste.
6. Bake for 15-20 minutes or until the mushrooms are tender and the filling is lightly browned.
Cooking Time: 15-20 minutes
Stuffed Acorn Squash with Quinoa and Cranberries
A seasonal twist on traditional stuffed squash, this recipe combines the nutty flavor of quinoa with sweet cranberries and savory spices.
Ingredients:
– 2 medium acorn squash (about 1 1/2 pounds each)
– 1 cup cooked quinoa
– 1/4 cup chopped fresh sage
– 1/4 cup chopped pecans
– 1/2 cup dried cranberries
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Optional: crumbled goat cheese or parmesan for extra flavor
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. In a bowl, mix together quinoa, sage, pecans, and cranberries.
4. Drizzle the mixture with olive oil and season with salt and pepper.
5. Stuff each squash half with the quinoa mixture, dividing it evenly.
6. Place the stuffed squash on a baking sheet lined with parchment paper.
7. Bake for 45-50 minutes or until the squash is tender.
Cooking Time: 45-50 minutes
Stuffed Shells Pasta with Ricotta and Marinara
This classic Italian-American dish is a crowd-pleaser, combining tender pasta shells filled with creamy ricotta cheese and baked to perfection with marinara sauce.
Ingredients:
– 12 jumbo pasta shells
– 1 cup whole milk ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– 1/4 cup chopped fresh parsley
– 1 jar (28 oz) marinara sauce
– Salt and pepper to taste
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a medium bowl, combine ricotta cheese, Parmesan cheese, beaten egg, and parsley. Mix well.
4. Stuff each cooked pasta shell with the ricotta mixture.
5. Place stuffed shells in a 9×13-inch baking dish.
6. Pour marinara sauce over the shells.
7. Top with shredded mozzarella cheese.
8. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Stuffed Avocados with Shrimp and Lime Dressing
Elevate your avocado game with this refreshing twist, featuring succulent shrimp and a zesty lime dressing.
Ingredients:
– 4 ripe avocados
– 1/2 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 lime, juiced
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the avocados in half and remove the pits.
3. In a medium skillet, heat olive oil over medium-high heat. Add shrimp and cook until pink and cooked through, about 2-3 minutes per side.
4. Meanwhile, mix lime juice, garlic, salt, and pepper in a small bowl.
5. Stuff each avocado half with cooked shrimp, dividing them evenly among the four avocados.
6. Drizzle the lime dressing over the shrimp, making sure each avocado is coated.
7. Serve immediately, garnished with cilantro leaves if desired.
Cooking Time: 15-20 minutes
Stuffed Pork Tenderloin with Apples and Sage
This flavorful dish combines the tenderloin’s natural sweetness with the earthy flavor of sage and the crunch of apples. Perfect for a special occasion or weeknight dinner.
Ingredients:
– 1 (6-8 oz) pork tenderloin
– 2 tbsp olive oil
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup chopped fresh sage
– 1/2 cup apple butter
– 2 apples, peeled and diced (such as Granny Smith)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, onion, garlic, and sage.
3. Lay the pork tenderloin flat on a cutting board. Make a horizontal incision in the center of the meat, being careful not to cut all the way through.
4. Stuff the apple butter and diced apples into the incision.
5. Close the incision and secure with toothpicks or kitchen twine.
6. Season with salt and pepper to taste.
7. Roast for 25-30 minutes or until internal temperature reaches 145°F (63°C).
8. Let rest for 5 minutes before slicing and serving.
Cooking Time: 25-30 minutes
Stuffed Eggplant with Feta and Olives
Elevate your eggplant game with this flavorful Mediterranean-inspired recipe, featuring crumbly feta cheese and briny olives. This dish is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 2 large eggplants
– 1/4 cup olive oil
– 1/2 cup chopped fresh parsley
– 1/2 cup crumbled feta cheese
– 1/4 cup pitted and sliced green olives
– Salt and pepper to taste
– 1 tablespoon lemon juice
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out some of the flesh to create a cavity.
3. In a bowl, mix together the olive oil, parsley, feta cheese, and olives.
4. Stuff each eggplant half with the mixture, dividing it evenly.
5. Season with salt and pepper to taste.
6. Place the stuffed eggplants on a baking sheet lined with parchment paper and drizzle with lemon juice.
7. Bake for 45-50 minutes or until the eggplants are tender.
Cooking Time: 45-50 minutes
Stuffed Tomatoes with Couscous and Fresh Herbs
A flavorful and nutritious summer dish, perfect for a light lunch or dinner.
Ingredients:
• 4 large tomatoes, cored and halved
• 1 cup couscous
• 2 cups water
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Grated cheese (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cook the couscous according to package instructions using 2 cups of water.
3. In a pan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent. Add the minced garlic and cook for an additional minute.
4. Stuff each tomato half with the cooked couscous mixture, followed by a sprinkle of chopped parsley and basil.
5. Season with salt and pepper to taste. If desired, top with grated cheese.
6. Place the stuffed tomatoes on a baking sheet lined with parchment paper and bake for 20-25 minutes or until the tomatoes are tender.
Cooking Time: 25 minutes
Stuffed Sweet Potatoes with Black Beans and Avocado
These sweet potatoes are filled with a flavorful mix of black beans, diced tomatoes, and creamy avocado, making for a nutritious and filling meal or snack.
Ingredients:
– 4 large sweet potatoes
– 1 can black beans, drained and rinsed
– 1/2 red onion, diced
– 1 clove garlic, minced
– 1/2 cup diced tomatoes
– 1 ripe avocado, diced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, or cilantro for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce sweet potatoes with a fork several times and bake for 45-50 minutes, or until soft.
3. While the sweet potatoes are baking, heat olive oil in a pan over medium heat. Add onion and garlic; cook until softened.
4. Stir in black beans, diced tomatoes, and salt and pepper to taste.
5. When sweet potatoes are done, let them cool slightly. Cut them in half lengthwise and fluff with a fork.
6. Divide the black bean mixture among the sweet potatoes, topping each with diced avocado.
7. Optional: Add shredded cheese, sour cream, or cilantro for extra flavor.
Cooking Time: 55-60 minutes
Stuffed Dates with Almonds and Cream Cheese
Elevate your appetizer game with these bite-sized treats that combine the natural sweetness of dates with the creaminess of cheese and crunch of almonds. Perfect for a quick snack or party gathering.
Ingredients:
– 12 pitted dates
– 1/4 cup softened cream cheese
– 1/4 cup chopped almonds
– 1 tablespoon honey
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together cream cheese and honey until smooth.
3. Stuff each date with about 1 teaspoon of the cream cheese mixture.
4. Roll each stuffed date in chopped almonds, pressing gently to adhere.
5. Place dates on a baking sheet lined with parchment paper.
6. Bake for 10-12 minutes or until cheese is lightly browned and almonds are toasted.
7. Remove from oven and sprinkle with salt to taste.
Cooking Time: 10-12 minutes
Stuffed Calamari with Breadcrumbs and Lemon Zest
Elevate your appetizer game with these crispy, flavorful calamari rings stuffed with a tangy mixture of breadcrumbs, lemon zest, garlic, and parsley.
Ingredients:
– 12-16 calamaris (squid rings)
– 1/2 cup breadcrumb mixture (see note)
– 2 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– 1 tsp grated lemon zest
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. In a bowl, mix together breadcrumbs, garlic, lemon juice, and lemon zest.
2. Stuff each calamaris ring with about 1-2 tsp of the breadcrumb mixture.
3. Dredge the stuffed calamari in flour, shaking off excess.
4. Fry the calamari in hot vegetable oil (375°F) for 2-3 minutes on each side, until golden brown and crispy.
5. Drain on paper towels and serve immediately.
Cooking Time: 6-8 minutes
Stuffed Cornbread Muffins with Cheddar and Jalapeños
Elevate your snack game with these savory Stuffed Cornbread Muffins packed with cheddar and jalapeños. Perfect for a quick bite or as an addition to your favorite soups and stews.
Ingredients:
– 1 cup cornmeal
– 1/2 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 cup grated cheddar cheese
– 2 jalapeños, seeded and finely chopped
– 1 tablespoon honey
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together cornmeal, flour, baking powder, and salt.
3. In a large bowl, combine melted butter, egg, cheddar cheese, jalapeños, and honey. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until golden brown.
7. Allow to cool before serving. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 18-20 minutes
Stuffed Poblano Peppers with Black Beans and Corn
Add a burst of flavor to your dinner table with these vibrant stuffed poblano peppers filled with nutritious black beans, sweet corn, and savory spices.
Ingredients:
– 4 large poblano peppers
– 1 cup cooked black beans
– 1 cup frozen corn kernels, thawed
– 1/2 cup chopped fresh cilantro
– 1/2 cup shredded cheddar cheese (optional)
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Roast the poblano peppers by placing them on a baking sheet, drizzling with olive oil, and sprinkling with salt. Roast for 20-25 minutes, or until charred and blistered.
3. Remove the peppers from the oven and let cool. Peel off the skin, remove seeds, and cut a slit down one side of each pepper to create a pocket.
4. In a bowl, mix together black beans, corn kernels, cumin, salt, and pepper.
5. Stuff each pepper with the bean mixture, filling to the top.
6. Top with shredded cheese (if using) and return to the oven for an additional 10-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Stuffed Pancakes with Nutella and Bananas
Start your day off right with a sweet and satisfying breakfast treat – stuffed pancakes filled with creamy Nutella and sliced bananas.
Ingredients:
– 1 1/2 cups all-purpose flour
– 3 1/2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 1/4 cup Nutella
– 2 ripe bananas, sliced
– Confectioners’ sugar (optional)
Instructions:
1. In a medium bowl, whisk together flour, baking powder, and salt.
2. In a separate bowl, whisk together milk, egg, and melted butter.
3. Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat.
5. Drop 1/4 cup of batter onto the skillet and spread evenly to form a circle.
6. Place 1-2 slices of banana in the center of the pancake, leaving a small border around the edges.
7. Dollop 1 tablespoon of Nutella on top of the bananas.
8. Fold the pancake in half over the filling to form a triangle.
9. Cook for 2 minutes or until bubbles appear on the surface and the edges start to dry.
10. Flip and cook for an additional 30 seconds to 1 minute, until golden brown.
11. Serve warm with confectioners’ sugar sprinkled on top (optional).
Cooking Time: Approximately 5-7 minutes per pancake.
Summary
Get ready to stuff your taste buds with these 20 delicious stuffed recipes, perfect for any occasion! From savory to sweet, this collection offers a variety of mouthwatering options. Try stuffing bell peppers with ground beef and rice, mushrooms with cheese and spinach, or chicken breast with mozzarella and sun-dried tomatoes. For something sweet, indulge in stuffed French toast with cream cheese and berries or pancakes with Nutella and bananas. Whatever your craving, there’s a stuffed recipe here to satisfy it.
