At holiday time, there’s a lot of talk about stuffing – even if we’re not stuffing the stuffing into anything. But there are other ways to eat stuffed food that’s just as delicious, just as satisfying and that also makes a beautiful presentation.

We can stuff all kinds of other foods with more food! There are lots of veggies that we can stuff with grains, nuts, dried fruit, tofu, greens, or whatever you like. Stuffed foods let you combine different textures and flavors in every bite. They offer a unique presentation with one food acting as the dish or vessel for the other ingredients.

Stuffed mushrooms and stuffed peppers may be the most commonly known stuffed dishes, but why stop there? Check out 10 Ways to Fill Yourself Up With Stuffed Foods and 10 Vegetables That Are Just Waiting to Get Stuffed for lots of ideas and recipes. We have even more recipes to share. Here are 25 stuffed veggie dishes that you can feel good about stuffing yourself with.

1. Smoky Apple and Cheddar Stuffed Baked Potato

Source: Smoky Apple and Cheddar Stuffed Baked Potatoes

Alex and Linda Meyer‘s Smoky Apple and Cheddar Stuffed Baked Potatoes are filled with seasonal flavors that are perfectly balanced. Sweet apples combine with spicy chili powder and the smoky and slightly-maple flavor of tempeh dances with the sweet and spicy apple. The cheddar-flavored cashew cheese on top takes it to a whole other level of deliciousness.

2. Simplest Greek Stuffed Tomatoes

Source: Simplest Greek Stuffed Tomatoes 

Stuffed tomatoes are another in the delicious line of traditional Greek stuffed vegetables, or “gemistes.” These Simplest Greek Stuffed Tomatoes by Kiki Vagianos also feature the very Greek use of sweet, dried fruits in savory dishes. Currants toasted pine nuts, fresh herbs, and fluffy rice fills these tomatoes to the brim with so many wonderful flavors – they’re the most perfect meal imaginable! And once you see how simple stuffed tomatoes are to make, they’ll be regulars in your dinner rotation.

3. Stuffed Mushrooms With Lemony Asparagus and Pistachios

Source: Stuffed Mushrooms with Lemony Asparagus and Pistachios 

Alena Grahn‘s Stuffed Mushrooms with Lemony Asparagus and Pistachios are pure magic! Earthy mushrooms are stuffed with lemony asparagus, tart sundried tomatoes, and salty pistachio nuts. What’s the magical part? Set down the platter and watch how fast they disappear.

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4. Kale and Chickpea Stuffed Spaghetti Squash

Source: Kale and Chickpea Stuffed Spaghetti Squash 

If you are under the impression that veggies are just meant to be side dishes, you have to try this amazing Kale and Chickpea Stuffed Spaghetti Squash by Maria and Alyssa Tosoni. It’s filled with sautéed kale, chickpeas, and toasted almonds. It’s filling, wholesome, and tastes as good as it looks!

5. Mediterranean Grilled Chickpea Stuffed Avocados

Source: Mediterranean Grilled Chickpea Stuffed Avocados

Fire up the grill and use it two ways to make Taylor Kiser‘s Mediterranean Grilled Chickpea Stuffed Avocados. First, cook up the crispy chickpeas and then get the perfect grill marks on the avocado halves. As if avocados themselves couldn’t be any better, right? The grilled avocado halves are stuffed with a colorful mixture of tomato, cucumber, and grilled chickpeas, and drizzled with a generous amount of tasty tahini sauce.

6. Simple Stuffed Breakfast Sweet Potatoes

Source: Simple Stuffed Breakfast Sweet Potatoes

Even though you’ll be feasting at dinnertime, you still have to have a healthy breakfast. Crissy Cavanaugh‘s Simple Stuffed Breakfast Sweet Potatoes are perfect for breakfast! This seriously couldn’t be an easier recipe – yet it feels like the fanciest thing you could ever eat. Warm, sweet potatoes dripping with almond butter and stuffed with your favorite granola … yum, can it be morning all day?

7. Fat-Free Vegan Greek Rice Stuffed Peppers

Source: Fat-Free Vegan Greek Rice Stuffed Peppers 

These Fat-Free Vegan Greek Rice Stuffed Peppers by Veronica Grace will make you feel like you’ve just traveled to the Mediterranean. These have brown rice, carrots, and zucchini cooked with lots of fresh herbs. If you like the combination of lemon and dill, you’re going to love these.

8. Quinoa Stuffed Bell Peppers

Source: Quinoa Stuffed Bell Peppers

When you make Koko Brill‘s Quinoa Stuffed Bell Peppers, and you should, you can use any vegetables you like to stuff them. These have onion, zucchini, Swiss chard, carrot, and tomato. Don’t skip the fresh mint and parsley, though – the fresh herbs make it extra special.

9. Charred Corn and Black Bean Stuffed Sweet Potatoes

Source: Stuffed Sweet Potatoes

These baked Stuffed Sweet Potatoes by Teffy Perk are the ultimate feel-good dish. Topped with hearty black beans, deliciously charred corn, and the perfect garlicky tahini, these are hearty and filling. The beans give it a rich and earthy meatiness that pairs perfectly with the sweetness of the potato and the corn. Together with the velvety tahini sauce, you’ve got something that is completely addictive and good for you!

10. Stuffed Lentil, Quinoa, and Mushroom Peppers

Source: Stuffed Lentil, Quinoa, and Mushroom Peppers

Roasting peppers makes them tender and sweet and the perfect vessel for holding all our nutritious goodies. The filling in Judy Moosmueller‘s Stuffed Lentil, Quinoa, and Mushroom Peppers is an array of textures and flavors and makes a satisfying meal. This dish comes together pretty quickly especially if you have cooked quinoa and lentils on hand.

11. Stuffed Portobello Mushrooms with Maple Miso Balsamic Sauce

Source: Stuffed Portobello Mushrooms with Maple Miso Balsamic Sauce

These Italian-inspired Stuffed Portobello Mushrooms with Maple Miso Balsamic Sauce by Sophia DeSantis look like they waltzed right off of a fancy restaurant menu, but they’re super easy to make! Creamy kale-radicchio pesto and umami maple miso balsamic sauce drizzled on top elevates this dish into a real work of art. And you can have it for dinner any night of the week!

12. Polish Golabki (Stuffed Cabbage)

Source: Polish Golabki 

Cabbage is a perfect food for stuffing, and you don’t even have to carve the filling out. Jennifer Strohmeyer‘s Polish Golabki is filled with hearty and tasty vegan ground beef and smothered in a homemade creamy cashew tomato sauce. This dish will have you warm and satisfied.

13. Savory Stuffed Pepper Poppers

Source: Savory Stuffed Pepper Poppers 

Stuffed peppers aren’t just for main dishes. These Savory Stuffed Pepper Poppers by Zoe Eisenberg are perfect for starters, snacks, and party appetizers. These mini savory stuffed peppers are stuffed with quinoa, caramelized onions, nuts, seeds, basil, and sun-dried tomatoes for a unique and creative twist on poppers.

14. Buffalo Sweet Potato Stuffed Mushrooms

Source: Buffalo Sweet Potato Stuffed Mushrooms

Whether you’re going to someone else’s house or hosting your holiday dinner, you’ll want a platter of these Buffalo Sweet Potato Stuffed Mushrooms to be part of it. They are baby Bella mushrooms stuffed with a sweet potato and chickpea pâté that’s generously seasoned with tangy Buffalo hot sauce. Is your mouth watering yet? Ours too.

15. Double-Stuffed Jalapeno Skins

Source: Double-Stuffed Jalapeño Skins 

Everyone’s favorite bar food should have a place on the table. Michaell Johnson‘s Double-Stuffed Jalapeño Skins are a twist on potato skins using jalapeños instead. Stuffed with vegan cheese and veggies, these are baked so they are healthier than the traditional poppers and everyone will love them.

16. Stuffed Portobello Mushroom With Tofu and Garlic Pepper Quinoa

Source: Stuffed Portobello Mushrooms with Tofu and Garlic Pepper Quinoa

Fresh meets easy in Amy Height‘s recipe for these Stuffed Portobello Mushrooms with Tofu and Garlic Pepper Quinoa. They are nourishing and delicious, stuffed with tofu and quinoa flavored with garlic and pepper. Everything you need to make them is probably already in your pantry but they’ll look like you spent all day preparing them.

17. Pumpkin Seed Pesto Stuffed Mushrooms

Source: Pumpkin Seed Pesto Stuffed Mushrooms 

Set down a plate of these succulent oven-roasted Stuffed Mushrooms by Renee Press and they will be the star of any holiday dinner or party. They’re stuffed with cauliflower, fresh herbs, and a pumpkin seed pesto that makes these unique and delicious.

18. Brunch Stuffed Peppers

Source: Brunch Stuffed Peppers

Annie Oliverio‘s Brunch Stuffed Peppers have everything you love to eat for breakfast or brunch stuffed into a pepper. There’s a tofu scramble, hash brown potatoes, and vegan sausage – and it’s all topped with vegan cheddar cheese. Sure, these are ideal for a lazy brunch but they make an excellent lunch or dinner entrée as well.

19. Zucchini Cannelloni

Source: Zucchini Cannelloni

Natalie Tamara‘s Zucchini Cannelloni is a light version of traditional cannelloni that’s made with pasta. Here, zucchini tubes take the place of wheat pasta and get stuffed with vegetables and olives cooked in rich tomatoes. It’s a nutritious and filling gluten-free alternative to pasta!

20. Roasted Acorn Squash Stuffed With Quinoa Mushroom Pilaf

Source: Acorn Squash Stuffed With Quinoa Mushroom Pilaf

The holidays are the perfect time for a show-stopping, elegant vegan entrée that happens to be healthy too. Jeanette Chen‘s Acorn Squash Stuffed With Quinoa Mushroom Pilaf is pretty enough to serve to company and is such a versatile recipe – you can add your favorite ingredients for stuffing. Your guests might even more of this instead of more stuffing, and feel better for it … more room for pumpkin pie.

21. Kabocha Squash Stuffed With Black Rice, Kale, and Wakame

Source: Kabocha Squash Stuffed with Black Rice, Kale, and Wakame 

Kabocha squash, also known as Japanese pumpkin, is an often overlooked delight. That will all change when you serve this Kabocha Squash Stuffed with Black Rice, Kale, and Wakame by Nikki and Zuzana. Roasted walnuts add crunch while dried cranberries add a tart, chewy component. Dressed with a savory peanut dressing, this will win kabocha squash the popular vote.

22. Chiles Rellenos

Source: Chiles Rellenos

Give your holiday dinner a little Mexican flair with these Chiles Rellenos by Alex and Linda Meyer. These hatch chile fritters are stuffed with melted cashew cheese and roasted corn, then battered and fried. Topped with a homemade spicy tomato sauce, these are like little packages of fried gold, compliments of Mexico.

23. Stuffed Sage Carnival Squash

Source: Stuffed Sage Carnival Squash

Kathleen Henry‘s Stuffed Sage Carnival Squash is an easy and impressive festive dish for the holidays. The squash is stuffed with apples, kale, pumpkin, and vegan sausage. Topped with crunchy pepitas, this is a beautiful way to stuff yourself at dinner.

24. Stuffed Zucchini With Middle Eastern and Sicilian Flavors

Source: Stuffed Zucchini with Middle Eastern and Sicilian Flavors 

Mild zucchini is perfect for bold spices. Rosalie Livingstone‘s Stuffed Zucchini with Middle Eastern and Sicilian Flavors are stuffed with a filling of cooked rice, caramelized onions, currants, and parsley cooked in a tomato, olive oil, and lemon broth. The flavors are reminiscent of stuffed vine leaves. Then it gets dressed with pomegranate molasses, parsley, and pistachios. They are truly delicious – unctuous, soft, sweet, salty, lemony, and tart.

25. Apple Pie Stuffed Apples

Source: Apple Pie Stuffed Apples 

Okay, these Apple Pie Stuffed Apples by Alexa Peduzzi are not stuffed with veggies but they are so good, we can overlook that technicality, right? It only takes seven ingredients to make these warm, cinnamon-scented apples with a crunchy, maple-spiked granola topping. These will have your taste buds doing a happy dance with every bite.

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