18 Stuffed Vegetable Appetizer Recipes

Potatoes stuffed with cheese and bacon

Boil 8 Yukon Gold new potatoes in salted water until tender, 12-15 minutes. Cool slightly, then cut in half and scoop out the flesh. Mash the potatoes with 2 tablespoons each of sour cream and grated cheddar, 1 tablespoon of softened butter, 2 slices of chopped cooked bacon, and a pinch of salt and pepper. Spoon the filling onto the potato skins, arrange them on a baking sheet, and bake for 10 minutes at 450°F (230°C) until golden brown. Sprinkle with chopped chives.

Stuffed Mushrooms "Pizza"

Trim the stems from 16 large cremini mushrooms. Toss the caps with 2 tablespoons vegetable oil and season with salt and pepper. Combine 2 hot Italian sausages (without casings) with 1/4 cup bread crumbs; stuff the mushrooms and arrange on a baking sheet. Drizzle lightly with marinara sauce and sprinkle with grated mozzarella. Bake at 425°F (220°C) until tender and golden brown, about 20 minutes. Sprinkle with grated Parmesan and dried oregano.

Stuffed Mushrooms "Cheeseburger"

Follow recipe #2, using 8 ounces of ground beef mixed with 2 tablespoons of breadcrumbs, 1/2 teaspoon of salt, and a couple of pinches of pepper for the filling; top each serving with a small slice of cheddar before baking. After baking, top with ketchup, mustard, chopped onion, and gherkin slices.

Purple potatoes with cheese

Follow recipe #1, using new purple potatoes. Replace the cheddar with dill Havarti cheese; omit the bacon. Sprinkle with more Havarti cheese before baking. Garnish with dill.

Potatoes with egg filling

Boil 8 new red potatoes in salted water until tender, 12-15 minutes. Cool slightly, then cut in half and scoop out the flesh. Mash the potatoes with 2 chopped hard-boiled eggs, 3 tablespoons mayonnaise, and 1 tablespoon Dijon mustard; season with salt. Spoon the filling onto the potato skins; sprinkle with hot smoked paprika and top with Serrano ham.

Mushrooms with shrimp "Shu Mai"

In a food processor, puree 170 g (6 oz) peeled shrimp, 1 chopped green onion stalk, 2 teaspoons each cornstarch, canola oil, and dry vermouth, 1/2 teaspoon sesame oil, 1/4 teaspoon salt, and 2 pinches of white pepper. Prepare the mushrooms according to recipe #2, sprinkling the inside of the mushroom caps with 2 tablespoons of panko breadcrumbs before stuffing. Substitute the shrimp mixture for the stuffing. Brush the baked mushrooms with oyster sauce and sprinkle with green onion slices.

Stuffed Jalapeno Samsa

Prick 1 medium russet potato several times with a fork; microwave until tender, turning halfway through, 10 minutes. Cool slightly and peel. In a medium skillet, sauté 1 small sliced ​​red onion in 2 tablespoons butter over medium-high heat for 5 minutes. Stir in 2 teaspoons curry powder and 1/2 teaspoon grated fresh ginger. Mash the potatoes with the onion mixture; season with salt. Spoon the filling into 8 halved, seeded jalapeños; arrange on a baking sheet. Bake at 425°F (220°C) until the peppers are tender, about 15 minutes. Top with yogurt (thinned with water) and tamarind chutney.

Sweet peppers with rice and chorizo

Combine 1 fresh chorizo ​​(without the casing), 3/4 cup cooked rice, 1/4 cup each frozen corn, grated Colby Jack cheese, chopped cilantro, and 1/4 teaspoon salt. Season with salt 8 baby bell peppers, halved and seeded. Spoon the filling over the peppers and arrange them on a baking sheet. Sprinkle with cheese. Bake at 425°F (220°C) until the chorizo ​​is tender, about 15 minutes.

Jalapeños stuffed with cheese and pimento

Mash 6 ounces (170 g) of softened cream cheese with 1/2 cup shredded cheddar and 2 tablespoons of crushed pimento peppers. Spoon the filling onto 8 halved, seeded jalapeños and arrange them on a baking sheet. Top with crushed butter crackers. Bake for 15-20 minutes at 350°F (190°C) or until golden brown and the cheese is melted.

Crab-Stuffed Piquillo Peppers

Combine 8 ounces of sorted crab meat, 1/4 cup chopped cilantro, 2 tablespoons mayonnaise, 2 teaspoons dry sherry, and a pinch of salt and cayenne pepper. Stuff 8 seeded canned piquillo peppers with the mixture.

Stuffed artichokes

Combine 1/2 cup panko breadcrumbs, 1/3 cup grated Parmesan, 1/4 cup each chopped parsley and olive oil, 2 crushed garlic cloves, 1/4 teaspoon salt, and a couple of pinches of pepper. Place thawed, halved artichoke hearts (250g pack, pat dry) on a greased baking sheet. Spoon the filling over the artichoke hearts, pressing it between the leaves. Bake at 425°F (220°C) until golden brown, 20 minutes. Sprinkle with lemon zest.

Antipasti-stuffed peppadew peppers

Cut 85g of dry-cured salami and 60g of aged provolone into 24 small cubes. Place 1 cube of salami, 1 cube of provolone, and 1 celery leaf into each of 24 mild peppers from a jar.

Brussels sprouts stuffed with pancetta

Halve 12 Brussels sprouts lengthwise and arrange cut-side down on a greased baking sheet; season with salt. Bake at 425°F (220°C) until tender, 12-15 minutes. Cool slightly, then remove the inner leaves. Combine 1/3 cup grated Gruyère cheese, 1/4 cup crème fraîche, and 1/4 teaspoon salt. Spoon the filling over the sprouts, add 2 tablespoons shredded pancetta, and 1 small, thinly sliced ​​shallot; season with pepper. Bake for another 12-15 minutes, until lightly golden brown.

Cucumbers stuffed with smoked salmon

Trim the ends of 1 English cucumber and cut it crosswise into quarters; scoop out the core of each quarter with a fruit corer. Pipe smoked salmon cream cheese into the quarters. Cut each quarter into quarters and lightly press one side into the bagel spice mixture.

Tomatoes stuffed with feta and spinach

Combine 1 cup thawed spinach (squeezed dry), 1/4 cup crumbled feta, 2 tablespoons each softened cream cheese and chopped dill, and 1 chopped green onion; season with salt and pepper. Trim the tops of large cherry tomatoes (about 10 oz.) and scoop out the pulp. Cut a thin slice off the bottom so the tomatoes stand up straight. Fill the inside with the spinach filling. Arrange on a baking sheet and sprinkle with crushed pita chips. Bake at 375°F (190°C) until hot, about 10 minutes.

Endive with goat cheese and beetroot

Whisk together 110g softened goat cheese, 1/4 cup chopped walnuts, 2 tbsp heavy cream, 1 tsp honey, and a pinch of salt and pepper. Spread the filling among 16 endive leaves. Season with pepper. Top with finely chopped pickled beets and chopped chives.

Onions stuffed with Asiago cheese

Trim the tops of 16 peeled cipollini onions, then cut a thin slice from the root end so the onions stand up. Arrange root-side up on a greased baking sheet. Bake at 425°F (220°C) until softened, 25-30 minutes. Cool slightly, then scoop out the inside flesh, leaving the two outer layers. Chop the flesh and add 2 tablespoons each softened cream cheese, grated Asiago cheese, and crushed rosemary crackers, 1/4 teaspoon salt, 2 pinches mustard powder, and a couple of grinds of pepper; toss to combine. Spoon the filling into the onions and arrange them on the baking sheet. Sprinkle with cheese and crushed crackers. Bake until hot, 10 minutes. Top with chopped chives.

Tomatoes with Tabbouleh Salad

Combine 3/4 cup cooked bulgur, 1/4 cup each chopped parsley and finely chopped cucumber, 2 tablespoons toasted pine nuts, 1 small grated garlic clove, 1 tablespoon each olive oil and lemon juice; season with salt and pepper. Trim the tops of large cherry tomatoes (about 300 g) and scoop out the pulp. Cut a thin slice off the bottom so the tomatoes stand up straight. Stuff the tomatoes with the tabbouleh salad.