Are you looking for a culinary way to impress your friends and family? Look no further! Stuffed dishes are always a crowd-pleaser, and we’ve got 20 mouthwatering recipes to prove it. From savory to sweet, and from classic comfort food to international inspiration, our collection of stuffed recipes has something for everyone.
Whether you’re planning a special occasion or just need a new twist on an old favorite, these delectable dishes are sure to satisfy your cravings. With ingredients ranging from beef and cheese to quinoa and feta, we’ve got the perfect recipe to match your taste buds.
So, without further ado, let’s dive into our top 20 stuffed recipes that are perfect for any occasion!
Stuffed Bell Peppers with Ground Beef and Rice
A classic comfort food dish that’s easy to make and packed with flavor, these stuffed bell peppers are a great option for a weeknight dinner or 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.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking up with spoon as needed.
4. Add chopped onion, garlic, paprika, salt, and pepper to the skillet and 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. Place peppers in a baking dish and cover with aluminum foil.
8. Bake for 30 minutes, then remove foil and bake an additional 10-15 minutes, or until bell peppers are tender.
9. If using cheese, sprinkle on top of peppers during last 5 minutes of baking.
Cooking Time: 40-45 minutes
Cheesy Spinach and Artichoke Stuffed Mushrooms
Elevate your dinner game with this easy-to-make recipe that combines the earthy flavor of mushrooms, the creaminess of cheese, and the freshness of spinach.
Ingredients:
– 12 large mushrooms (such as portobello or cremini), stems removed
– 1 package frozen chopped spinach, thawed and drained
– 1 can artichoke hearts, drained and chopped
– 1 cup shredded cheddar cheese
– 1/2 cup breadcrumbs
– 2 cloves garlic, minced
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine spinach, artichoke hearts, cheese, breadcrumbs, garlic, salt, and pepper. Mix well.
3. Wipe mushrooms clean with paper towels. Stuff each mushroom cap with the spinach-artichoke mixture, dividing it evenly among the mushrooms.
4. Drizzle the tops with olive oil.
5. Bake for 20-25 minutes or until mushrooms are tender and filling is heated through.
Cooking Time: 20-25 minutes
Stuffed Chicken Breast with Cream Cheese and Herbs
Elevate your dinner game with this creamy, flavorful stuffed chicken breast recipe that combines the richness of cream cheese with the brightness of fresh herbs.
Ingredients:
– 4 boneless, skinless chicken breasts
– 8 oz cream cheese, softened
– 2 tbsp chopped fresh parsley
– 1 tsp dried thyme
– Salt and pepper to taste
– 1/4 cup shredded mozzarella cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix together cream cheese, parsley, thyme, salt, and pepper until well combined.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket. Stuff each breast with the cream cheese mixture, dividing it evenly among the four breasts.
4. If using mozzarella cheese, sprinkle it on top of the stuffed chicken.
5. Place the stuffed chicken breasts on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Stuffed Zucchini Boats with Quinoa and Feta
Transform humble zucchinis into a flavorful and nutritious dish by filling them with quinoa, feta, and herbs. This recipe is perfect for a light and refreshing summer meal or as a side dish.
Ingredients:
– 4 medium zucchinis
– 1 cup cooked quinoa
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
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, combine cooked quinoa, crumbled feta, chopped parsley, garlic, salt, and pepper.
4. Stuff each zucchini boat with the quinoa mixture, dividing it evenly among the four boats.
5. Drizzle the tops with olive oil and place on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes or until the zucchinis are tender and the filling is lightly browned.
Cooking Time: 25-30 minutes
Stuffed French Toast with Cream Cheese and Berries
Elevate your breakfast game with this sweet and satisfying treat. Thick slices of bread are stuffed with a tangy cream cheese mixture, then dipped in eggs and fried to perfection.
Ingredients:
– 4 slices of bread (preferably Challah or Brioche)
– 8 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1/4 cup mixed berries (blueberries, strawberries, raspberries)
– 2 large eggs
– 1/4 teaspoon salt
– Maple syrup or honey (optional)
Instructions:
1. In a medium bowl, mix together cream cheese, sugar, and vanilla extract until smooth.
2. Spread the cream cheese mixture evenly onto each bread slice, leaving a 1-inch border around the edges.
3. Top with mixed berries, mounding them slightly in the center of each slice.
4. Dip each stuffed bread slice into beaten eggs, coating both sides.
5. Heat a non-stick skillet or griddle over medium heat. Cook for 2-3 minutes on each side, until golden brown.
6. Serve warm, drizzled with maple syrup or honey if desired.
Cooking Time: 10-12 minutes
Stuffed Cabbage Rolls with Tomato Sauce
A hearty and flavorful dish that combines tender cabbage rolls filled with a savory rice mixture, served in a rich tomato sauce.
Ingredients:
– 1 large head of cabbage
– 1 cup cooked white rice
– 1 pound ground beef or pork
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 egg
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
– 1 can (28 oz) crushed tomatoes
Instructions:
1. Preheat oven to 375°F.
2. Remove the tough outer leaves from the cabbage head, then blanch in boiling water for 5 minutes.
3. In a large mixing bowl, combine cooked rice, ground meat, chopped onion, minced garlic, egg, paprika, salt, and pepper. Mix well.
4. Cut out the cabbage cores to create a pocket-like shape. Place about 1/4 cup of the rice mixture in each cabbage leaf, folding and rolling tightly to seal.
5. In a large skillet, heat olive oil over medium-high heat. Brown the rolls on all sides, then transfer to a baking dish.
6. Pour crushed tomatoes over the rolls, covering them evenly. Bake for 30 minutes or until the sauce is bubbly and the cabbage is tender.
Cooking Time: 45-50 minutes
Stuffed Portobello Mushrooms with Goat Cheese
Elevate your dinner game with this simple yet impressive recipe featuring earthy portobello mushrooms filled with creamy goat cheese and fragrant herbs.
Ingredients:
– 4 large portobello mushrooms, stems removed and caps cleaned
– 1/2 cup goat cheese, crumbled
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together goat cheese, garlic, thyme, salt, and pepper.
3. Wipe mushroom caps clean with a damp paper towel. Stuff each cap with the goat cheese mixture, dividing it evenly among the four mushrooms.
4. Drizzle olive oil over the stuffed mushrooms and sprinkle with chopped parsley if desired.
5. Place the mushrooms on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until the cheese is melted and the mushrooms are tender.
Cooking Time: 15-20 minutes
Stuffed Shells Pasta with Ricotta and Marinara
This classic Italian-American dish is a crowd-pleaser, combining creamy ricotta cheese with savory marinara sauce and tender pasta shells.
Ingredients:
– 12 jumbo pasta shells
– 1 (15 oz) container ricotta cheese
– 1 cup grated Parmesan cheese
– 1 egg, beaten
– 1/2 cup marinara sauce
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
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, salt, and pepper. Mix well.
4. Stuff each cooked pasta shell with the ricotta mixture, placing them in a baking dish as you go.
5. Pour marinara sauce over the stuffed shells, drizzling with olive oil.
6. Cover with aluminum foil and bake for 25 minutes.
7. Remove foil and continue baking for an additional 10-15 minutes, or until cheese is melted and bubbly.
8. Garnish with chopped parsley, if desired.
Cooking Time: 35-40 minutes
Stuffed Acorn Squash with Wild Rice and Cranberries
This autumnal dish combines the natural sweetness of acorn squash with the nutty flavor of wild rice and the tanginess of cranberries. The result is a hearty, comforting side dish perfect for your next family gathering or holiday meal.
Ingredients:
– 2 medium acorn squash
– 1 cup wild rice
– 1/4 cup dried cranberries
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F.
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent.
4. Add the garlic, wild rice, salt, and pepper to the skillet. Cook for 1-2 minutes, stirring constantly.
5. Stuff each squash half with the wild rice mixture, followed by a spoonful of cranberries.
6. Place the stuffed squash on a baking sheet lined with parchment paper and bake for 45-50 minutes or until the squash is tender.
Cooking Time: 45-50 minutes
Stuffed Jalapeños with Cheddar and Bacon
This recipe is a twist on the classic jalapeño popper, adding the richness of cheddar cheese and the smokiness of bacon. Perfect for game day or as an appetizer for your next gathering.
Ingredients:
– 12 large jalapeños
– 1 block of cheddar cheese, shredded
– 6 slices of cooked bacon, crumbled
– 1/2 cup cream cheese, softened
– 1 tablespoon chopped cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the stems of the jalapeños and carefully scoop out the seeds and membranes.
3. In a bowl, mix together the shredded 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. Dot the top of each pepper with the softened cream cheese.
7. Bake for 15-20 minutes or until the cheese is melted and bubbly.
Cooking Time: 15-20 minutes
Stuffed Pork Tenderloin with Apples and Sage
Transform a classic pork tenderloin into a sweet and savory masterpiece by filling it with aromatic apples and sage.
Ingredients:
– 1 (1-1.5 pound) pork tenderloin
– 2 tablespoons olive oil
– 1 large onion, thinly sliced
– 2 Granny Smith apples, peeled and diced
– 2 sprigs fresh sage, chopped
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon honey
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high. Add the sliced onion and cook until caramelized, about 5 minutes.
3. Stuff the pork tenderloin with the cooked onion mixture, diced apples, and chopped sage.
4. Season the pork with salt, pepper, and honey.
5. Place the stuffed tenderloin on a baking sheet lined with parchment paper and roast for 25-30 minutes or until internal temperature reaches 145°F (63°C).
6. Let rest for 10 minutes before slicing and serving.
Cooking Time: 25-30 minutes
Stuffed Eggplant with Lamb and Pine Nuts
A Mediterranean-inspired delight that combines the flavors of lamb, pine nuts, and eggplant in a simple yet satisfying dish.
Ingredients:
– 2 large eggplants
– 1 pound ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup pine nuts
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a large skillet, cook the lamb over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
5. Stuff each eggplant half with the lamb mixture, dividing it evenly among the two.
6. Sprinkle the pine nuts on top of the lamb mixture and drizzle with olive oil.
7. Place the stuffed eggplants in a baking dish and bake for 25-30 minutes or until the eggplant is tender.
Cooking Time: 25-30 minutes
Stuffed Avocados with Shrimp and Lime Dressing
Add a burst of flavor and nutrition to your meal with these creamy, savory avocados stuffed with succulent shrimp.
Ingredients:
– 4 ripe avocados
– 1/2 pound large shrimp, peeled and deveined
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the avocados in half and remove the pit.
3. In a medium bowl, mix together shrimp, lime juice, olive oil, garlic, salt, and pepper.
4. Divide the shrimp mixture evenly among the avocado halves, spooning it into the crevices.
5. Place the stuffed avocados on a baking sheet lined with parchment paper.
6. Bake for 12-15 minutes or until the shrimp are pink and cooked through.
7. Garnish with fresh cilantro leaves and serve warm.
Cooking Time: 12-15 minutes
Stuffed Sweet Potatoes with Black Beans and Guacamole
A delicious twist on traditional stuffed sweet potatoes, this recipe combines the natural sweetness of sweet potatoes with the savory flavors of black beans and creamy guacamole.
Ingredients:
– 4 large sweet potatoes
– 1 can black beans, drained and rinsed
– 1/2 red onion, diced
– 1 clove garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 2 ripe avocados, halved and pitted
– 1 lime, juiced
– 1 teaspoon salt
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 tender.
3. While sweet potatoes are baking, heat olive oil in a pan over medium-high heat. Add diced onion and cook until translucent, about 5 minutes.
4. Add garlic, black beans, salt, and pepper to the pan. Cook for an additional 2-3 minutes.
5. Once sweet potatoes are done, slice them open lengthwise and top with black bean mixture, then guacamole.
6. Squeeze lime juice over the top and sprinkle with salt.
Cooking Time: 1 hour
Stuffed Tomatoes with Couscous and Feta
Brighten up your dinner plate with this flavorful and nutritious recipe, featuring sweet tomatoes filled with savory couscous and crumbly feta.
Ingredients:
– 4 large tomatoes
– 1 cup couscous
– 2 cups water
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup crumbled feta cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Bring water to a boil, then add couscous. Cover and let stand for 5 minutes.
3. In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Cut the tops off the tomatoes and scoop out some of the insides to make room for the filling.
5. Combine cooked couscous, feta cheese, and chopped onion mixture in a bowl.
6. Stuff each tomato with the couscous mixture and place on a baking sheet lined with parchment paper.
7. Bake for 20-25 minutes or until tomatoes are tender.
Cooking Time: 25-30 minutes
Stuffed Calamari with Breadcrumbs and Herbs
This recipe elevates the humble calamari to a new level of flavor and texture, perfect for a quick and impressive appetizer or main course.
Ingredients:
– 12-16 pieces of fresh calamari
– 1 cup breadcrumbs
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh basil
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Rinse the calamari under cold water, pat dry with paper towels.
2. In a shallow dish, mix together breadcrumbs, garlic, parsley, and basil.
3. Stuff each piece of calamari with about 1-2 teaspoons of breadcrumb mixture.
4. Heat olive oil in a large skillet over medium-high heat. Add the stuffed calamari and cook for 2-3 minutes on each side, until golden brown.
5. Season with salt and pepper to taste. If using Parmesan cheese, sprinkle on top of the calamari during cooking.
6. Serve immediately.
Cooking Time: 8-10 minutes
Stuffed Poblano Peppers with Cheese and Corn
Savor the flavors of roasted poblanos filled with a creamy corn and cheese mixture.
Ingredients:
– 4 large poblano peppers
– 1 cup grated cheddar cheese
– 1/2 cup corn kernels (fresh or frozen, thawed)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped cilantro for garnish
Instructions:
1. Preheat oven to 375°F.
2. Roast the poblano peppers by placing them on a baking sheet lined with parchment paper and drizzling with olive oil. Bake for 20-25 minutes or until the skin is blistered and charred.
3. Remove the peppers from the oven and let them cool. Once cool enough to handle, 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 the cheese, corn kernels, salt, and pepper.
5. Stuff each poblano pepper with the cheese and corn mixture, dividing it evenly among the four peppers.
6. Bake the stuffed peppers for an additional 10-12 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-37 minutes
Stuffed Butternut Squash with Sausage and Kale
This recipe is a hearty and flavorful take on traditional stuffed squash, combining the sweetness of butternut squash with the savory goodness of sausage and kale.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1 lb sweet Italian sausage, casings removed
– 2 cups curly kale, stems removed and chopped
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a large skillet, cook the sausage over medium-high heat until browned, breaking it up with a spoon as it cooks.
4. Add the chopped kale to the skillet and cook until wilted, about 5 minutes.
5. Stuff each squash half with the sausage and kale mixture, then sprinkle with Parmesan cheese.
6. Place the stuffed squash on a baking sheet and bake for 45-50 minutes, or until the squash is tender.
Cooking Time: 45-50 minutes
Stuffed Grape Leaves with Rice and Lemon
This classic Middle Eastern dish, also known as Dolma, is a flavorful and aromatic treat that combines tender grape leaves with savory rice filling. Perfect for a light meal or appetizer.
Ingredients:
– 20-25 grape leaves (fresh or jarred)
– 1 cup cooked white rice
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped scallions
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 lemon, juiced
– Salt and pepper to taste
Instructions:
1. Soak grape leaves in water for at least 30 minutes.
2. In a bowl, mix cooked rice with parsley, scallions, olive oil, garlic, salt, and pepper.
3. Lay a grape leaf flat on a surface, with the stem end facing you.
4. Place about 1 tablespoon of the rice mixture onto the center of the leaf.
5. Fold the stem end over the filling, then fold in the sides and roll up the leaf to form a neat package.
6. Repeat with remaining ingredients.
7. Cook stuffed grape leaves in boiling salted water for 20-25 minutes or until tender.
Cooking Time: 40-50 minutes
Stuffed French Bread with Garlic Butter and Cheese
A flavorful twist on classic French bread, this recipe combines the richness of garlic butter and melted cheese inside a crispy baguette.
Ingredients:
– 1 (14.1 oz) loaf of French bread
– 3 cloves of garlic, minced
– 2 tablespoons unsalted butter, softened
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. Slice the French bread in half lengthwise.
3. In a small bowl, mix together minced garlic and softened butter until well combined.
4. Spread the garlic butter mixture evenly onto the cut side of the bread, leaving a 1/2-inch border around edges.
5. Sprinkle grated cheddar cheese over the garlic butter.
6. Place the stuffed bread on a baking sheet lined with parchment paper.
7. Bake for 12-15 minutes or until the cheese is melted and the bread is toasted golden brown.
Cooking Time: 12-15 minutes
Summary
Discover the art of stuffing with these 20 delicious recipes perfect for any occasion. From savory to sweet, and from meaty to vegetarian, there’s something for everyone. Try stuffed bell peppers with ground beef and rice, cheesy spinach and artichoke stuffed mushrooms, or stuffed chicken breast with cream cheese and herbs. For a sweet treat, indulge in stuffed French toast with cream cheese and berries. Whatever your taste buds desire, these recipes will satisfy your cravings and impress your guests. Get ready to stuff your way to culinary success!
