405 stuff recipes

Fresh cucumber rounds hollowed out and filled with roasted eggplant paté blended with almonds, garlic, and parsley. A cool, elegant vegetarian appetizer that looks as good as it tastes.

Vegetarian stuffed cabbage rolls filled with grated carrots, mashed potatoes, and raisins, simmered in carrot juice. A hearty, meat-free twist on the Eastern European classic.

Fresh tomatoes hollowed out and stuffed with mashed avocado, chili powder, alfalfa sprouts, and coriander. A light, no-cook Mexican appetizer or healthy snack.

Baked potato skins filled with chopped smoked salmon, sour cream, and topped with red or black caviar. An elegant four-ingredient appetizer that turns a humble potato into something luxurious.

Crisp button mushrooms stuffed with tangy apple, toasted walnuts, and melted blue cheese for a sweet-savory bite-sized appetizer ready in under an hour.

Tofu and rice stuffed peppers fill green bell peppers with brown rice, mixed vegetables, sauteed mushrooms and crumbled tofu, then bake under tomato soup. A vegan, low-fat take on the classic stuffed pepper. Make-ahead friendly.

A big fresh ham roasted for hours, then stuffed with spicy Italian sausage and cooked until fork-tender. The pan drippings make a rich, savory gravy. Feeds a crowd with just two ingredients.

Sun-dried tomato stuffed peppers with rice, shallots, garlic, fresh basil, rosemary, and Parmesan. A quick vegetarian dinner baked in just 15 minutes.

Kasha stuffed tomatoes filled with toasted buckwheat groats, mushrooms, celery, pine nuts, and fresh herbs. A hearty Eastern European-inspired vegetarian side, perfect for late summer harvest meals.

Broiled stuffed mushrooms filled with seasoned rice, chopped nuts, chili sauce, and lemon juice, drizzled with melted butter. A savory bite-sized appetizer.

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

Vegetarian stuffed grape leaves filled with rice, yellow split peas, mushrooms, and warming spices like turmeric and cayenne. Baked until tender, these make a hearty appetizer or meatless main.

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.

Four-ingredient stuffed mushrooms with Parmesan, chopped stems, green onions, and butter, broiled until golden and bubbly. Ready in 20 minutes, makes 30 bite-sized appetizers.

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.