18 Delicious Stuffed Recipes for Every Occasion

Ready to take your meals from simple to spectacular? Our roundup of 18 Delicious Stuffed Recipes for Every Occasion is here to inspire your next kitchen adventure! Whether you’re craving quick weeknight dinners, seasonal delights, or the ultimate comfort food, we’ve got a stuffed recipe that’s sure to please. Dive in and discover your new favorite dish that’s as fun to make as it is to eat!

Stuffed Bell Peppers with Quinoa and Black Beans

These Stuffed Bell Peppers with Quinoa and Black Beans are a hearty, flavorful dish that’s as nutritious as it is delicious, perfect for a weeknight dinner that doesn’t skimp on flavor.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 2 cups water
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/2 cup shredded cheddar cheese
• 2 tbsp olive oil

Instructions

1. Preheat oven to 375°F. In a medium saucepan, bring quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes. Stir in cumin, chili powder, and salt.
3. Add black beans and corn to the skillet, cooking for another 3 minutes. Remove from heat and mix in cooked quinoa.
4. Stuff each bell pepper with the quinoa mixture and place in a baking dish. Cover with foil and bake for 25 minutes.
5. Remove foil, sprinkle cheese over each pepper, and bake uncovered for another 10 minutes until cheese is melted and peppers are tender.

The combination of fluffy quinoa, hearty black beans, and melted cheese creates a satisfying texture contrast, while the spices add a warm, comforting flavor.

Tip: For an extra kick, add a diced jalapeño to the skillet with the onions and garlic.

Cheesy Stuffed Mushrooms with Garlic and Herbs

These Cheesy Stuffed Mushrooms with Garlic and Herbs are the perfect bite-sized appetizer that’s sure to impress at any gathering, blending creamy, savory flavors in every bite.

Ingredients

• 24 large white mushrooms, stems removed and reserved
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup finely chopped onion
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 4 ounces cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet.
2. Finely chop the reserved mushroom stems. Heat olive oil in a skillet over medium heat. Add chopped mushroom stems, garlic, and onion, cooking for 5 minutes until softened. Stir in salt, black pepper, thyme, and oregano.
3. Remove skillet from heat. Mix in cream cheese, Parmesan cheese, breadcrumbs, and parsley until well combined.
4. Spoon the filling into each mushroom cap, pressing slightly to mound. Arrange on the prepared baking sheet.
5. Bake for 20 minutes until the mushrooms are tender and the tops are golden brown.

The combination of creamy cheese and earthy herbs stuffed into tender mushrooms creates a delightful contrast in textures and flavors that’s irresistibly good.

Tip: For an extra crispy top, broil the stuffed mushrooms for the last 2 minutes of baking.

Stuffed Chicken Breast with Spinach and Feta

Elevate your weeknight dinner with these juicy Stuffed Chicken Breasts, packed with creamy feta and vibrant spinach for a meal that’s as nutritious as it is delicious.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and grease a baking dish with olive oil.
2. In a bowl, mix together the chopped spinach, crumbled feta, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Carefully slice a pocket into each chicken breast, being careful not to cut all the way through.
4. Stuff each chicken breast with the spinach and feta mixture, then secure with toothpicks if necessary.
5. Place the stuffed chicken breasts in the prepared baking dish, drizzle with 1 tbsp olive oil, and season the outside with an additional pinch of salt and pepper.
6. Bake for 25-30 minutes, or until the chicken is cooked through and no longer pink in the center.

The magic of this dish lies in the contrast between the tender chicken and the tangy, creamy feta that oozes out with every bite. It’s a simple yet impressive technique that delivers maximum flavor.

Tip: For an extra golden finish, broil the chicken for the last 2-3 minutes of cooking.

Stuffed Zucchini Boats with Ground Turkey and Tomatoes

These Stuffed Zucchini Boats with Ground Turkey and Tomatoes are a hearty, flavorful dish that’s perfect for a weeknight dinner yet fancy enough for guests.

Ingredients

• 4 medium zucchinis, halved lengthwise
• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 cup diced tomatoes
• 1/2 cup shredded mozzarella cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F. Scoop out the centers of the zucchini halves to create boats, leaving a 1/4-inch border. Brush the zucchini with olive oil and place on a baking sheet.
2. In a skillet over medium heat, cook the ground turkey until no longer pink, about 5 minutes. Stir in the diced tomatoes, garlic powder, oregano, salt, and pepper. Cook for another 2 minutes.
3. Divide the turkey mixture among the zucchini boats. Sprinkle with mozzarella cheese.
4. Bake for 20 minutes, or until the zucchini is tender and the cheese is bubbly and golden.

The combination of juicy ground turkey and melted mozzarella atop tender zucchini makes these boats a satisfying meal with a delightful contrast of textures.

Tip: For an extra crunch, sprinkle some breadcrumbs over the cheese before baking.

Stuffed Cabbage Rolls with Rice and Beef

These Stuffed Cabbage Rolls with Rice and Beef are a comforting classic, packed with flavor and perfect for a cozy family dinner.

Ingredients

• 1 large head of cabbage
• 1 lb ground beef
• 1 cup cooked white rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 can (15 oz) tomato sauce
• 1 tbsp brown sugar
• 1 tbsp lemon juice

Instructions

1. Preheat oven to 375°F. Bring a large pot of water to a boil. Carefully submerge the whole head of cabbage and cook for about 3 minutes until leaves are pliable. Remove, let cool, then gently peel off 12 large leaves.
2. In a bowl, mix ground beef, cooked rice, onion, garlic, egg, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp paprika until well combined.
3. Place about 1/4 cup of the beef mixture onto each cabbage leaf. Fold in the sides and roll up tightly. Place seam-side down in a baking dish.
4. In a small bowl, whisk together tomato sauce, brown sugar, and lemon juice. Pour over the cabbage rolls.
5. Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes until sauce is bubbly and rolls are cooked through.

The combination of tender cabbage, savory beef, and sweet-tangy sauce makes these rolls irresistibly hearty. They’re a testament to the magic of simple ingredients coming together.

Tip: For extra flavor, try adding a pinch of dried thyme or oregano to the beef mixture.

Stuffed Jalapenos with Cream Cheese and Bacon

These Stuffed Jalapenos with Cream Cheese and Bacon are the perfect blend of spicy, creamy, and smoky flavors, making them an irresistible appetizer for any gathering.

Ingredients

• 12 fresh jalapenos, halved lengthwise and seeded
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 12 slices bacon, cut in half

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium bowl, mix together the cream cheese, cheddar cheese, garlic powder, onion powder, and salt until well combined.
3. Spoon the cheese mixture evenly into each jalapeno half.
4. Wrap each stuffed jalapeno with a half slice of bacon, securing it with a toothpick if necessary.
5. Place the jalapenos on the prepared baking sheet and bake for 20-25 minutes, or until the bacon is crispy and the cheese is bubbly.

The contrast between the spicy jalapeno, creamy cheese filling, and crispy bacon creates a mouthwatering bite that’s hard to resist. Perfect for game day or as a spicy starter to any meal.

Tip: For less heat, remove all the seeds and membranes from the jalapenos before stuffing.

Stuffed French Toast with Cream Cheese and Berries

Wake up to a sweet surprise with this Stuffed French Toast, where creamy meets fruity in every bite.

Ingredients

• 4 thick slices of brioche bread
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 2 large eggs
• 1/2 cup milk
• 1 tsp ground cinnamon
• 2 tbsp unsalted butter
• Maple syrup, for serving

Instructions

1. In a bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth. Spread evenly on two slices of brioche, then top with mixed berries and the remaining slices to make sandwiches.
2. Whisk together the eggs, milk, and ground cinnamon in a shallow dish. Dip each sandwich into the egg mixture, allowing each side to soak for 10 seconds.
3. Melt the unsalted butter in a large skillet over medium heat. Cook the sandwiches for 3-4 minutes on each side until golden brown and the cream cheese begins to melt.
4. Serve immediately with a drizzle of maple syrup.

The contrast of the crispy exterior with the gooey, berry-filled center makes this dish a weekend brunch showstopper.

Tip: For an extra indulgent twist, add a sprinkle of chopped nuts or a dollop of whipped cream on top before serving.

Stuffed Pork Chops with Apples and Sage

These Stuffed Pork Chops with Apples and Sage are a cozy yet elegant dish that brings together the sweet and savory flavors of fall in every bite.

Ingredients

• 4 bone-in pork chops, 1-inch thick
• 1 cup diced apples
• 1/4 cup chopped onion
• 2 tbsp fresh sage, chopped
• 1/2 cup breadcrumbs
• 1/4 cup chicken broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F. In a skillet over medium heat, heat 1 tbsp olive oil and sauté the diced apples, chopped onion, and 1 tbsp sage until softened, about 5 minutes.
2. Remove from heat and stir in breadcrumbs and chicken broth. Season with 1/2 tsp salt and 1/4 tsp black pepper.
3. Cut a pocket into each pork chop and stuff with the apple mixture. Secure with toothpicks if necessary.
4. Heat the remaining 1 tbsp olive oil in the skillet over medium-high heat. Season the pork chops with the remaining 1/2 tsp salt and 1/4 tsp black pepper, then sear for 3 minutes per side until golden.
5. Transfer the skillet to the oven and bake for 20 minutes, or until the pork reaches an internal temperature of 145°F.
6. Let rest for 5 minutes before serving. The combination of juicy pork, sweet apples, and aromatic sage creates a dish that’s as flavorful as it is comforting.

Tip: For an extra crispy topping, sprinkle a little more breadcrumbs over the chops before baking.

Stuffed Eggplant with Lentils and Parmesan

Stuffed eggplant with lentils and Parmesan is a hearty, flavorful dish that brings a touch of elegance to your weeknight dinner table.

Ingredients

• 2 medium eggplants, halved lengthwise
• 1 cup cooked lentils
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F. Scoop out the flesh from the eggplant halves, leaving a 1/2-inch border. Chop the scooped-out flesh and set aside.
2. Heat 2 tbsp olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes. Stir in the chopped eggplant, lentils, oregano, salt, and pepper. Cook for another 5 minutes until everything is well combined.
3. Brush the eggplant shells with the remaining olive oil and place them on a baking sheet. Fill each shell with the lentil mixture, then sprinkle with Parmesan and breadcrumbs.
4. Bake for 25 minutes, or until the tops are golden and the eggplant is tender. Serve warm.

The combination of creamy lentils and crispy Parmesan topping makes this dish a textural delight, perfect for impressing guests or treating yourself.

Tip: For an extra crispy top, broil the stuffed eggplants for the last 2 minutes of baking.

Stuffed Acorn Squash with Wild Rice and Cranberries

This Stuffed Acorn Squash with Wild Rice and Cranberries is a hearty, flavorful dish that brings a touch of elegance to your dinner table without requiring chef-level skills.

Ingredients

• 2 medium acorn squashes, halved and seeded
• 1 cup wild rice, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F. Place the acorn squash halves cut-side down on a baking sheet. Bake for 25 minutes until just tender.
2. While the squash bakes, combine wild rice and vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until the rice is tender and the liquid is absorbed.
3. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing for 5 minutes until soft. Stir in cooked wild rice, dried cranberries, pecans, thyme, salt, and pepper.
4. Flip the baked squash halves cut-side up. Divide the wild rice mixture among them, packing it gently. Return to the oven for 10 minutes to warm through.

The combination of nutty wild rice, sweet cranberries, and crunchy pecans stuffed into tender acorn squash creates a delightful contrast of textures and flavors that’s sure to impress.

Tip: For an extra flavor boost, drizzle the stuffed squash with a little maple syrup before the final bake.

Stuffed Tomatoes with Tuna and Olives

These Stuffed Tomatoes with Tuna and Olives are a delightful twist on the classic stuffed tomato, offering a Mediterranean flair that’s perfect for a light lunch or elegant appetizer.

Ingredients

• 4 large tomatoes
• 1 (5 oz) can tuna in water, drained
• 1/4 cup pitted Kalamata olives, chopped
• 2 tbsp capers, drained
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup breadcrumbs
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F. Cut the tops off the tomatoes and scoop out the pulp, leaving a 1/2-inch shell. Reserve the pulp for another use.
2. In a bowl, mix the tuna, olives, capers, mayonnaise, lemon juice, salt, and pepper until well combined.
3. Fill each tomato shell with the tuna mixture, then sprinkle the tops with breadcrumbs and drizzle with olive oil.
4. Place the stuffed tomatoes in a baking dish and bake for 20 minutes, or until the breadcrumbs are golden and the tomatoes are slightly softened.

The briny olives and capers paired with the creamy tuna filling create a flavor-packed bite that’s both refreshing and satisfying.

Tip: For an extra crunch, toast the breadcrumbs in a dry skillet before sprinkling them on the tomatoes.

Stuffed Portobello Mushrooms with Goat Cheese and Balsamic

These Stuffed Portobello Mushrooms with Goat Cheese and Balsamic are a savory, elegant dish that’s surprisingly simple to whip up for any occasion.

Ingredients

• 4 large Portobello mushrooms, stems removed
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 oz goat cheese, softened
• 1/4 cup chopped fresh basil
• 2 tbsp balsamic glaze
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Brush the Portobello mushrooms with 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Place them gill-side up on the prepared baking sheet.
3. In a small bowl, mix the softened goat cheese with the chopped fresh basil. Divide the mixture evenly among the mushrooms, spreading it over the gills.
4. Drizzle each mushroom with 1/2 tbsp balsamic glaze and sprinkle with 1 tbsp grated Parmesan cheese.
5. Bake for 20 minutes, or until the mushrooms are tender and the cheese is bubbly and slightly golden.

The combination of creamy goat cheese and tangy balsamic glaze creates a flavor profile that’s both rich and refreshing, making these mushrooms a standout side or main.

Tip: For an extra crunch, sprinkle some toasted pine nuts on top before serving.

Stuffed Shells Pasta with Ricotta and Marinara

There’s something irresistibly comforting about biting into a tender pasta shell stuffed with creamy ricotta and smothered in rich marinara sauce. This Stuffed Shells Pasta recipe is a crowd-pleaser that’s as fun to make as it is to eat.

Ingredients

• 12 oz jumbo pasta shells
• 15 oz ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 24 oz marinara sauce
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. Cook the pasta shells according to package instructions until al dente, then drain and set aside.
3. In a mixing bowl, combine ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, egg, garlic powder, dried basil, salt, and black pepper.
4. Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
5. Fill each cooked shell with the ricotta mixture and arrange them in the dish. Pour the remaining marinara sauce over the shells and sprinkle with the remaining 1/2 cup mozzarella cheese.
6. Bake for 25 minutes, or until the cheese is bubbly and golden.

The magic of this dish lies in the contrast between the creamy ricotta filling and the tangy marinara sauce, creating a harmony of flavors in every bite.

Tip: For an extra layer of flavor, try adding a pinch of red pepper flakes to the ricotta mixture.

Stuffed Avocados with Shrimp and Lime

These Stuffed Avocados with Shrimp and Lime are a refreshing twist on the classic shrimp salad, perfect for a light lunch or elegant appetizer.

Ingredients

• 2 large avocados, halved and pitted
• 1/2 pound cooked shrimp, chopped
• 1/4 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 1 jalapeño, seeded and minced
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a medium bowl, combine the chopped shrimp, red onion, cilantro, jalapeño, lime juice, olive oil, salt, and black pepper. Mix gently until all ingredients are evenly coated.
2. Scoop out a small amount of avocado from each half to create a larger well for the shrimp mixture, then fill each avocado half with the shrimp salad.
3. Serve immediately, garnished with additional cilantro if desired.

The creamy avocado pairs beautifully with the zesty lime and spicy jalapeño, creating a dish that’s as vibrant in flavor as it is in presentation.

Tip: For an extra kick, leave the seeds in the jalapeño or add a dash of hot sauce to the shrimp mixture.

Stuffed Sweet Potatoes with Black Beans and Corn

These stuffed sweet potatoes are a hearty, flavorful twist on a classic, packed with black beans and corn for a satisfying meal that’s as nutritious as it is delicious.

Ingredients

• 4 medium sweet potatoes
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 cup shredded cheddar cheese
• 2 tablespoons chopped fresh cilantro
• 1/4 cup sour cream (optional)

Instructions

1. Preheat your oven to 400°F. Scrub the sweet potatoes, pierce each several times with a fork, then rub with olive oil and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place on a baking sheet and bake for 45-50 minutes, until tender.
2. In a medium bowl, mix together black beans, corn, cumin, chili powder, and the remaining salt and black pepper. Once the sweet potatoes are cool enough to handle, slice them open and fluff the insides with a fork. Spoon the bean and corn mixture into each potato.
3. Sprinkle each stuffed potato with cheddar cheese. Return to the oven for 5 minutes, or until the cheese is melted.
4. Garnish with chopped cilantro and a dollop of sour cream if desired. Serve warm.

The contrast of the creamy sweet potato with the spicy, hearty filling makes this dish a standout. It’s a perfect balance of flavors and textures that’ll have everyone asking for seconds.

Tip: For an extra kick, add a diced jalapeño to the bean and corn mixture before stuffing the potatoes.

Stuffed Artichokes with Breadcrumbs and Lemon

These Stuffed Artichokes with Breadcrumbs and Lemon are a delightful way to bring a touch of elegance to your dinner table, combining savory and citrus flavors in every bite.

Ingredients

• 4 large artichokes
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• Zest of 1 lemon
• 2 tbsp lemon juice
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F. Trim the tops and stems of the artichokes, then snip off the sharp leaf tips.
2. In a bowl, mix together 1 cup breadcrumbs, 1/2 cup grated Parmesan cheese, 2 cloves minced garlic, 1/4 cup chopped fresh parsley, zest of 1 lemon, 2 tbsp lemon juice, 1/4 cup olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Gently spread the leaves of each artichoke and stuff the breadcrumb mixture between them, pressing lightly to adhere.
4. Place the stuffed artichokes in a baking dish, add 1 inch of water to the bottom, and cover with foil.
5. Bake at 375°F for 45 minutes, then remove the foil and bake for an additional 15 minutes until the tops are golden and crispy.

The lemon zest and juice brighten the rich, savory filling, creating a perfect balance of flavors that’s sure to impress.

Tip: For an extra crispy topping, broil the artichokes for the last 2-3 minutes of baking.

Stuffed Dates with Almonds and Honey

These Stuffed Dates with Almonds and Honey are a delightful blend of sweet and nutty flavors, perfect for a quick snack or a fancy appetizer.

Ingredients

• 12 Medjool dates, pitted
• 24 whole almonds, roasted
• 2 tablespoons honey
• 1/4 teaspoon sea salt
• 1/2 teaspoon cinnamon

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Carefully open each pitted date and stuff with 2 roasted almonds.
3. Arrange the stuffed dates on the prepared baking sheet and drizzle evenly with 2 tablespoons of honey.
4. Sprinkle the dates with 1/4 teaspoon sea salt and 1/2 teaspoon cinnamon.
5. Bake for 10 minutes, just until the dates are warm and the honey is bubbly.

The contrast of the creamy dates with the crunchy almonds and the warm spices makes this dish irresistibly addictive.

Tip: For an extra touch, sprinkle a little orange zest over the dates before baking for a citrusy twist.

Stuffed Cornish Hens with Wild Rice and Herbs

Elevate your dinner table with these Stuffed Cornish Hens, brimming with wild rice and a medley of herbs for a dish that’s as nutritious as it is elegant.

Ingredients

• 2 Cornish hens (about 1.5 lbs each)
• 1 cup wild rice, uncooked
• 2 cups chicken broth
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F. Rinse the wild rice under cold water, then combine it with chicken broth in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes until the rice is tender and the liquid is absorbed.
2. In a large bowl, mix the cooked wild rice with dried cranberries, chopped pecans, 1 tbsp olive oil, rosemary, thyme, 1 tsp salt, and 1/2 tsp black pepper.
3. Pat the Cornish hens dry with paper towels. Stuff each hen with the wild rice mixture, then rub the outside with the remaining 1 tbsp olive oil and season with additional salt and pepper to taste.
4. Place the hens on a rack in a roasting pan. Roast in the preheated oven for 50-60 minutes, or until the skin is golden brown and the internal temperature reaches 165°F.

The combination of wild rice, cranberries, and pecans creates a stuffing that’s wonderfully textured and flavorful, making these hens a standout dish for any special occasion.

Tip: For an extra crispy skin, broil the hens for the last 2-3 minutes of cooking, watching closely to prevent burning.

Conclusion

We hope this roundup of 18 delicious stuffed recipes inspires your next meal, whether it’s a cozy family dinner or a festive gathering. Each dish promises to bring flavor and creativity to your table. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to keep these ideas handy for your next culinary adventure. Happy cooking!

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