423 stuffing recipes

Fish stuffed peppers with orzo tuck marinated rockfish inside warm roasted peppers over garlic-tomato orzo with basil. Mediterranean fish dinner with a bright coriander-lemon marinade.

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

Thai sweet rice cakes (khanom tom) stuffed with yellow mung beans, coated in coconut and sesame sugar. Chewy, sweet-savory dumplings with a unique double-coating finish.

Rolled stuffed chicken wraps a whole boned bird around hot Italian sausage and garlicky spinach, roasts it skin-wrapped, and slices spirals over a bell-pepper jalapeño sauce.

Sweet bell peppers stuffed with a scalloped corn filling of sauteed onion, green pepper, cilantro, and chili powder bound with egg whites and milk. A light vegetarian side that pairs with any summer main.

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.

Blanched escarole leaves stuffed with marinated chickpeas, fresh tomatoes, garlic, and white wine vinegar. A vegan, low-fat Italian appetizer served at room temperature.

Stuffed Goose Breast with Caraway and Apples recipe

Pancetta stuffed flounder baked with a crispy pancetta and bread stuffing, served over buttered new potatoes with hollandaise. An elegant dinner party fish dish ready in about an hour.

Fresh chestnuts boiled until tender, mashed with butter and seasonings, then mixed with milk-soaked bread crumbs create an elegant holiday stuffing with old-fashioned charm.

Fragrant biryani with yogurt-marinated chicken or lamb layered over saffron rice with crispy fried onions and whole spices. Authentic South Asian comfort food from scratch.

Louisiana-style rice and oyster dressing with chicken livers, the Holy Trinity of onion, celery, and bell pepper, plus Worcestershire and cayenne. A Southern Thanksgiving dressing that goes beside the bird, not inside it.

Creamy avocados, juicy-sweet tomatoes, crunchy cucumbers, meaty chickpeas and salty olives are on top of a bed of lettuce or any your favorite greens. Drizzle some freshly homemade vinaigrette and serve with a few slices of good bread.

This delicious couscous salad has so many layers of flavors and textures. Marinated artichoke hearts and mushrooms, olive-oil packed sun-dried tomatoes, and salty feta cheese together with couscous deliver a satisfying dish that's also eye pleasure too.

Puccia, traditional Italian olive-studded bread rolls from Puglia made with biga starter and whole wheat flour. Crusty, airy rolls with a long rise for deep flavor.

Puerto Rican fried fish drowned in mojo isleno sauce: slow-simmered onions, green olives, capers, and tomato. A classic island preparation from the coastal town of Salinas.