1,309 stuff recipes

Vegetarian tempeh-stuffed peppers simmered in a tangy tomato-sauerkraut sauce, packed with miso, beans, and herbs. Hearty plant-based main with Eastern European roots.

Stuffed cabbage rolls filled with lean ground beef and rice, simmered for nearly two hours in a sweet-savory tomato sauce with Worcestershire and brown sugar.

Sausage and wild rice stuffing with mushrooms, sage, and parsley. A savory, nutty stuffing for chicken, turkey, duck, or squab that comes together in 30 minutes.

Stromboli stuffed with salami, capicola, provolone, and mozzarella, then rolled in pizza dough and baked golden. An Italian-American deli classic that slices clean for sharing.

Mexican-style rainbow stuffed peppers with ground turkey, refried beans, corn, rice, and tomatillo salsa in red, green, yellow, and orange bell pepper halves.

Crab-stuffed jalapenos with a crispy bread crumb coating, fried golden brown. Fresh crab meat, sauteed aromatics, and fiery peppers make this Tex-Mex appetizer unforgettable.

Mediterranean stuffed meatballs hide blanched vegetables inside seasoned beef with Parmesan and nutmeg, breaded and deep-fried, served over spaghetti with ratatouille sauce.

Rice-stuffed Cornish hens with a sweet filling of raisins, walnuts, honey, lemon juice, and cinnamon. Roasted with butter-rubbed skin until golden and juicy.

Crumbled cornbread tossed with sautéed apples, fresh sage, and toasted pecans creates this Southern-style stuffing where sweet and savory dance together inside your holiday bird.

Sauteed pork cutlets served over cornbread stuffing with zucchini and topped with salsa. A one-skillet weeknight dinner with big Southwestern flavor.

Passover stuffing with chestnuts and mushrooms uses softened matzoh in place of bread, bound with egg and folded with sauteed onion, celery, earthy mushrooms, sweet chestnuts, and fresh herbs. Kosher-for-Passover holiday comfort.

Vegetarian stuffed peppers filled with spiced black beans, brown rice, tomato, and a kick of chili powder and cumin. Steamed then baked for a hearty, plant-based dinner.

Classic Greek-style roast chicken stuffed with rice, basted with butter and white wine, and served with pan juices and lemon wedges. Sunday dinner, Mediterranean-style.

Stuffed beef heart, an old Pennsylvania nose-to-tail dish filled with roasted chestnuts and bechamel-bound cracker crumbs, simmered tender then roasted to a brown crust.

Stuffed celery with provolone cheese, minced ham, butter, and Worcestershire sauce. A 5-minute no-cook appetizer that fills 15 to 20 celery pieces.

Smoker stuffed salmon with a whole fish filled with fresh dill, tomatoes, scallions, bread cubes, celery, and garlic, then smoked on a water smoker. A showpiece for outdoor cooking.