1,698 filled recipes

Lele Party Cookies are thumbprint cookies rolled in egg white and chopped nuts, then filled with colorful jelly. A buttery, nutty holiday cookie perfect for Christmas trays.

Diabetic-friendly chocolate peanut butter pie with a cooked custard filling using skim evaporated milk and minimal sugar. Thick, creamy, and lower in sugar.

Homemade vol au vent shells made from puff pastry shaped around a foil ball for a hollow center. Fill with chicken, seafood, or mushroom sauce for an elegant French appetizer.

Creamy maple syrup pie with chopped walnuts in a silky custard filling. A Quebec-style tarte au sirop d’érable cooked in a double boiler for pure, unburnt maple flavor.

Coconut meringue cookies shaped into little bird nests and filled with candy eggs or jelly beans. A show-stopping Easter dessert that's crisp, light as air, and gluten-free. Makes 20 nests.

An old-fashioned root vegetable stew with salt pork, cabbage, carrots, turnips, parsnips, and potatoes slow-steamed until fork-tender. Farmhouse cooking at its most honest and filling.

Vegetarian stuffed green peppers Santa Maria style, filled with herbed rice, fresh tomatoes, walnuts, and marjoram, baked in olive oil until charred and tender.

Zucchini halves filled with sweet corn, cottage cheese, green onions, and melted Parmesan. A light, low-calorie vegetarian main ready in 30 minutes flat.

Chicken-stuffed mushrooms with garlic, parsley, and bread crumbs baked until golden. Poached chicken breast filling bound with egg yolk for a rich appetizer.

Vegan stuffed peppers filled with mashed pinto beans, tomatoes, celery, and basil, topped with nutritional yeast and baked. A hearty plant-based main dish.

Microwave stuffed zucchini filled with sauteed pulp, green onions, bread cubes, Parmesan, and fresh tomato. A quick vegetable side dish in under 20 minutes.

New York cupboard soup made entirely from pantry staples: canned chicken, black beans, corn, mushrooms, roasted red peppers, and orzo in chicken broth. A filling 25-minute soup from the shelf.

Tea-soaked prunes stuffed with a brandy and orange zest filling, glazed in sugar syrup. An elegant French-style confection for your petit four tray.

Layered bar cookies with an oat-almond-tahini crumb crust and a rich carob filling made from tofu, ricotta, and maple syrup. A wholesome, caffeine-free treat for health-conscious bakers.

Pesto stuffed mushrooms filled with basil pesto, Italian bread crumbs, and horseradish. Serve hot from the oven or cold with pimento for a versatile party appetizer.

Fresh fruit tart with kiwi, strawberries, and bananas on a whole wheat crust with orange juice glaze. A lighter dessert with no cream filling and a rustic free-form pastry base.