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Stuff it: Great stuffed vegetable and mushroom recipes

29 Recipes
Stuff it: Great stuffed vegetable and mushroom recipes
(Kirk McKoy / Los Angeles Times)

Quinoa-stuffed bell peppers

Time Total time: 2 1/2 to 3 hours
Yields Serves 8

Ricotta-stuffed squash blossoms

Time 1 hour
Yields Serves 6 to 8

Tofu-stuffed shiitake mushrooms

Time 1 hour
Yields Serves 4

Gene Autry stuffed mushrooms

Time Active work time: 35 minutes Total preparation time: 45 minutes
Yields Serves 8

Stuffed peppers

Time 2 hours 15 minutes
Yields Makes about 3 dozen peppers

Stuffed summer squash

Time 1 hour 10 minutes
Yields Serves 10 to 12

Stuffed acorn squash

Time 2 hours
Yields Serves 4 to 6

Vegetable-stuffed Hungarian peppers

Time 1 hour 25 minutes
Yields Serves 6

Bistro 110's artichoke stuffed with Brie

Time 40 minutes
Yields Serves 4

Crab-stuffed squash blossoms

Time 1 hour
Yields Serves 4 to 6

Artichokes stuffed with ham and pine nuts

Time 1 hour 30 minutes
Yields Serves 4 to 6

Roasted peppers stuffed with homemade ricotta

Time 40 minutes
Yields Serves 4 to 6

Roasted pepper rolls stuffed with tuna

Time 1 hour 30 minutes
Yields Makes about 24 small rolls, serving 8 as an hors d'oeuvre

Zucchini stuffed with farro, red pepper and feta

Time 1 hour 30 minutes
Yields Serves 4 to 6

Garlic and herb-stuffed tomatoes and zucchini

Time 1 hour 15 minutes
Yields Serves 6

Walnut- and herb-stuffed eggplant rolls

Time 1 hour
Yields Makes 18 rolls

Peppers stuffed with bulgur and feta salad

Time 1 hour
Yields Serves 4

Eggplant stuffed with kale and walnuts

Time 50 minutes
Yields Serves 4

Artichokes barigoule

Time 1 hour 30 minutes
Yields Serves 4

Tomatoes Stuffed With Pine Nuts and Prosciutto

Time 1 hour 45 minutes
Yields Serves 4 to 6

Baja Crab-Stuffed Peppers

Time 30 minutes
Yields Makes 48 peppers

Stuffed Peppers Southwest-Style

Time 1 hour 30 minutes
Yields Serves 6

Tapenade-stuffed vegetables

Time 40 minutes
Yields Serves 6 to 8

Shanghai Stuffed Zucchini

Time 1 hour
Yields Serves 4

Stuffed Sweet Peppers With Rice and Currants

Time 1 hour 55 minutes
Yields Serves 6 or 7

Parsley-and garlic-stuffed portobello mushrooms

Time 40 minutes
Yields Serves 6


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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