Stuffed Vegetables Are the Best Vegetables

- Photo by Linda Pugliese, food styling by Anna Hampton1/10
Stuffed Onions With Spiced Lamb and Pomegranate
Feel free to swap ground beef for the ground lamb called for in this Middle Eastern recipe.
- Daniel Goldberg, copyright © 20102/10
Yellow Tomatoes Stuffed with Grilled Wild Mushrooms and Parmesan Cheese
These vegetable-packed tomatoes are placed in the oven for only 5 minutes, until the cheese just starts to melt.
- Sang An3/10
Piquillo Peppers Stuffed with Goat Cheese
When stuffed with creamy goat cheese, these mild Spanish peppers make a great appetizer.
- Photo by Paul Grimes4/10
Mediterranean Rice-Stuffed Escarole
A flavorful filling of rice, roasted red peppers, raisins, capers, and pine nuts makes this baked escarole anything but boring.
- Photo by John Kernick5/10
Squash Blossoms Stuffed With Ricotta
Serve these addictive fried squash blossoms alongside a quick fresh tomato sauce for dipping.
- Joseph De Leo6/10
Baked Tomatoes
This dish really is all about the tomatoes thanks to a simple stuffing of fresh breadcrumbs, garlic, capers, and herbs.
- Patricia Heal7/10
Padrón Peppers Stuffed with Tetilla Cheese
Tertuila is a creamy cow's-milk cheese from Galicia, Spain and the perfect contrast for the crunchy peppers.
- Stephanie Foley8/10
Lebanese Style Stuffed Eggplant
Stuffed then simmered in tomato sauce, these hearty eggplants are main course-worthy.
- Photo by Mirabelle Marden9/10
Roasted Stuffed Red Onions
Blanching the onions first makes it a whole lot easier to separate and fill them with the spiced rice and meat mixture.
- Photo by Romulo Yanes10/10
Romaine- and Egg-Stuffed Tomatoes with Pancetta
Baking the egg right in the tomato until cooked but still runny makes for one impressive brunch dish.

David Tamarkin


Sheela Prakash