655 stuffing recipes

Microwave stuffed mushrooms with Parmesan, sherry, and crispy crumb filling. Diabetic-friendly vegetarian appetizer ready in just 15 minutes with simple pantry staples.

Garlic stuffed mushrooms with pecans, parmesan, and a folded-in roasted garlic bechamel, baked hot until the filling sets and the tops blush with cayenne.

Green bell peppers stuffed with chopped White Castle sliders, eggs, chili powder, cumin, and hot sauce, topped with salsa and baked. A quirky, crowd-pleasing weeknight dinner.

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.

Stuffed mushrooms filled with smoked ham, garlic, white wine, and fresh herbs, then broiled with melted cheese. A Mexican-inspired appetizer with a crispy, savory bite.

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.

Traditional meat dolma: small green bell peppers stuffed with seasoned meat and rice, gently simmered over parsley stems until tender. Served hot with cool yogurt on the side.

Easy stuffed red snapper layers fish fillets over sauteed onion and tops with cornbread stuffing for a four-ingredient Southern-style baked dinner. Ready in under an hour.

Fresh nectarines or peaches halved and stuffed with a whipped lemon cream cheese filling flavored with lemon balm. An elegant no-bake summer dessert.

Italian rabbit saddles boned, rolled around a garlic-olive-rosemary stuffing, then seared and braised in fresh tomato sauce. Rustic Tuscan cooking at its most honest.

Yalanchi sarma, the traditional Armenian meatless dolma with rice, tomatoes, dried mint, allspice, and lemon juice, simmered in grape leaves until tender. A classic cold mezze dish.

Add some fruit to your chicken with this savory dish where orange juice and apricots play a part.

Vegetarian stuffed grape leaves (dolmades) with rice, pine nuts, raisins, tomato, and cinnamon. Slow-simmered in olive oil and lemon, served chilled with yogurt-mint dipping sauce.

Ripe tomatoes hollowed out and stuffed with a crunchy corn and cabbage slaw dressed in balsamic vinegar and tofu mayo. Low-fat, no-cook, and ready in 15 minutes for your next summer cookout.

Tender baked acorn squash halves filled with seasoned spinach, sautéed onions, and breadcrumbs. This vegetarian stuffed squash makes a gorgeous fall dinner that's naturally light and full of earthy flavor.

Stuffed French toast with crumbled tofu, brandy-soaked raisins, currants, and candied peel. Pan-fried golden in butter. A showstopping weekend brunch that freezes beautifully.