stuffed

These poppers use mini bell peppers, but you can swap for jalapeños if you prefer more heat.

Roasted portobello mushrooms stuffed with artichoke hearts, salmon and bulgar create a hearty and delicious main dish.

These mushrooms are classically elegant yet modernized with a crunchy panko topping
 and plenty of fresh herbs. To switch things up, try basil, rosemary or sage instead of the oregano.

Pretty packages filled with seasoned chicken and ricotta are smothered in a vegetable-filled tomato sauce. It takes a little bit of work to cut the zucchini with a mandoline and wrap the parcels, but it’s absolutely worth it. Garnish with shaved Parmesan if you have some on hand, or simply eat as is.

In this good-for-you dessert, slow-
cooked apples are packed with a 
buttery oat crumble then finished 
with a maple cider sauce.

Sweet bell peppers are tasty little vessels for this Southwest-style stuffing, chock-
full of fiber-rich corn, black beans and cilantro. Plus, there’s no need to parboil 
the peppers to give them tenderness, 
since they’ll be slowly simmered all day 
in a smoky tomato sauce.

Chicken breasts stuffed with a mixture of tangy goat cheese, peppery arugula and fresh-tasting lemon zest have a flavorful creaminess in every bite.

Our reader's fan-favorite recipe, a stuffed zucchini made with just 8 ingredients, is the perfect way to turn extra veggies into a satisfying, low-cal meal!

Bright peppers are as lovely as they are healthy, with ample vitamin A and C. Our stuffed turkey peppers are filled with wild rice and turkey for a generous dose of protein and fiber.

This intensely satisfying treat, infused with traditional Middle Eastern flavors, relies on dates for its sweetness — remember to use pit-in dates; they contain more moisture than their pitted counterparts.

A love for portobello burgers inspired this reader to find other ways to incorporate the meaty mushroom into her cooking. Her portobello mushroom recipe is filling enough to be eaten as a full meal!

Tangy and sweet goat's milk chèvre forms the savory, calcium-rich base of this visually appealing appetizer.