These delicious cabbage rolls, stuffed with a mixture of ground lamb, basmati rice, onions, tomatoes, and herbs, are topped with two delicious sauces — one yogurt-based and one tomato-based.
Roasting bell peppers brings out their natural sweetness, and they form the perfect vehicle for a hearty vegetarian stuffing made from quinoa, hazelnuts, and spinach, spiced up with cumin.
Kath Younger, author of the blog Kath Eats Real Food, offers a duo of stuffed mushrooms in her easy appetizer recipe — one for meat lovers and one for vegetarians.
Barbara Kiebel, author of Creative Culinary, created a baked potato recipe that's worthy of a meal, stuffed with sun-dried tomatoes, basil, and fresh mozzarella.
Ivy Stark, author of Dos Caminos' Mexican Street Food, shares a recipe from her book for stuffed ancho chile peppers, rehydrated in tangy-sweet piloncillo-sherry vinegar water.
Chloe Coscarelli, winner of Food Network's Cupcake Wars, is a vegan chef out to prove that vegan food doesn't have to feel like punishment. Try her stuffed mushroom recipe and we think you'll agree.
Here's a quick, healthy snack that's perfect for those lulls between lunch and dinner or after a workout at the gym. Stuffed with tuna and quinoa, these tomatoes are packed with protein.
Love artichokes? They're great when prepared simply — say, grilled and brushed with some melted better and fresh lemon — but they're even better stuffed.
These savory stuffed mushrooms from Amie Valpone, author of The Healthy Apple, are perfect drizzled with a little balsamic vinegar.
This traditional antipasto dish from Il Gattopardo in New York City is a small taste of southern Italy.