14 Vegetables You Should Be Stuffing

One of the biggest misconceptions about vegetarian cooking is that your options are limited. There are only so many meats out there, but there is an abundance of vegetables, fruits, nuts, seeds, legumes, and cheeses to choose from. Vegetables themselves are incredibly flavorful and can be cooked in so many different ways. In fact, most sauces, seasonings, and flavorings used for meat products are made from plants. An elite way to enjoy vegetables is by stuffing them. There are dozens of vegetables that you should be stuffing, and when it comes to the fillings, the options are endless.

Your vegetarian friends will tell you that vegetable recipes can end up looking like side dishes if not done right. But, there's no doubt that a vegetable, stuffed to the brim, is the centerpiece of your plate. The best vegetables for stuffing are those that have a natural hollow space in them or can easily be shaped to fill with goodies like bread, cheeses, nuts, grains, and other veggies. You can even stuff vegetables with meats to create a vegetable-centric dish that your meat-eating friends will love.

Although it's possible you've enjoyed zucchini sliced into cross sections, and cut into long spears for most of your life, zucchini boats are much more fun to eat. Zucchini is soft and moist but holds its form enough to create a fantastic vehicle for stuffing. Both the green and yellow varieties will do, but it's important to choose one that is fairly long and tube-shaped. And while it's quite impressive to grow a 5-pound zucchini, they lose most of their flavor when they get excessively large. The tiny ones are hard to stuff, so you guessed it, the best zucchini size for stuffed boats is medium. Zucchini are mild in flavor and slightly sweet, so they pair well with almost any stuffing ingredients.

To stuff a zucchini, slice it lengthwise and use a spoon to scoop out the seeds, creating a boat. Stuff the raw zucchini halves with your filling before baking. Consider making Mexican-style taco boats, stuffed with beans, chili, or walnuts roasted with taco seasoning, doused in enchilada sauce, and topped with sharp cheddar cheese. There is no need to pre-bake the zucchini because it cooks fairly quickly. Roast at 400 Fahrenheit for about 15 minutes or so. Then, top with your favorite taco toppings like sour cream, sliced black olives, green onions, cilantro, pico de gallo, and avocado.

Eggplants are one of those vegetables that people either love or hate. Conveniently, they are a perfect size for stuffing and are mild enough in flavor to highlight any ingredient being added. Eggplant can be roasted whole in the oven and then split open for stuffing. Simply pierce the skin in several places with a fork, and roast at 425 Fahrenheit for about 50 minutes. The eggplant will collapse slightly and can be opened with two forks, or cut with a knife to create a boat-like space.

Consider stuffing your whole roasted eggplant with chewy and sturdier ingredients, to contrast with the soft casing. Choose a theme. Eggplants are extremely versatile and can accompany both Asian and Mediterranean cuisine beautifully. Try making an eggplant parmesan-themed dish by using mozzarella and parmesan cheese, along with bread crumbs and marinara sauce. Be sure to throw it all back into the oven so the cheese becomes brown and bubbly. Alternatively, make a Mediterranean-baked stuffed eggplant and add roasted chickpeas, tahini, or falafel along with tabouli. Use Japanese eggplants and stuff them with roasted tofu, grilled onions, and garlic ginger soy sauce, topped with panko breadcrumbs.

Although artichokes may not come to mind when you consider vegetables to stuff because of their spiny exterior, their hearts are quite capable of holding ingredients in place. In fact, if you opt to buy whole artichokes instead of artichoke hearts, you can enjoy the journey to the middle with a little lemon butter after steaming. If you've never cooked them on your own before, you'll want to brush up on the tips you need when cooking artichokes.

Once you have a prepped and steamed heart, it's time to choose your ingredients. Artichokes have a mild earthy, nutty flavor, and a buttery and soft texture. Choose ingredients that will make a statement but won't overpower the subtleties of the heart. Keep it simple and use cream cheese or goat cheese, lemon, bread crumbs, and garlic. Bake the stuffed vegetable just enough to warm the fillings and brown the bread crumbs, and top with more fresh lemon, and cracked black pepper.

Delicata squash is one of the sweetest squashes out there. It's also quite beautiful, inside and out. It can be recognized by its smaller size, yellow and green striped exterior, and bright yellow-orange interior. It's quite soft and creamy once cooked and has a nutty sweet flavor. You should start cooking with more delicata squash, not only because of its exceptional flavor but also because compared to its cousins, it's a breeze to work with. Typically, delicata squash is served roasted in little "U" shapes, from being sliced in half the long way and then cut into cross sections. We think, however, this is a missed opportunity to not stuff the squash to the brim with filling.

Slice your delicata squash length-wise, and scoop out the seeds with a knife. Pre-roast the squash and then stuff it with just about any savory or sweet fillings you can dream of. Consider using roasted pine nuts, wild rice, sliced olives, spinach, and feta cheese. For a sweeter version, choose pecans, maple syrup, cinnamon, chopped dates, salt, and coconut oil or butter.

Sweet potatoes are arguably one of the best vegetables in the garden to stuff. They are soft, sweet, starchy, good for you, and pair well with both savory and sweet fillings. A lot of times we roast them, but you should consider steaming your sweet potatoes because it gives them an incredibly soft, fluffy, and moist texture. The skins break down more than with baked sweet potatoes and are easier to cut and chew.

If you're a fan of savory dishes, then stuff your sweet potatoes with chili and cheese and top with sour cream and green onion. For a meat-free version, use vegan chili, or crumbled, taco-seasoned tofu or lentils. You can also keep things simple and add sautéed red pepper and onion, along with an egg. Throw it in the oven until the whites are cooked and the yolk is to your liking. Top with avocado for a healthy, satisfying breakfast.

For those who have a major sweet tooth, add more flavor to sweet potatoes by stuffing them with marshmallows, cinnamon, butter, and brown sugar. For a vegetarian version, instead of marshmallows use cream cheese. If you can get your hands on the real stuff, drizzle your creation with maple syrup, and enjoy.

People have been enjoying stuffed jalapeños forever, although typically as an appetizer on game night, or at a sports bar. That doesn't mean you can't make mouth-watering, high-class stuffed jalapeños at home. These peppers taste similar to green bell peppers but have a subtle spicy kick to them. Be sure to check that your jalapeño pepper has not gone bad by giving it a whiff. If it has a musty scent, then it's too late, as the peppers should be rather fresh and scentless in their prime. Simply cut off the tops, and get stuffing before roasting or battering to deep fry.

Stay classic and make jalapeño poppers stuffed with cream cheese and jack cheddar. Simply broil your jalapeño poppers in the oven to avoid the deep fryer. If that's not your thing, there are plenty of variations to choose from, and you can get those little poppers almost anywhere. Stray from the pack and try a punchy breakfast recipe by stuffing your poppers with cheesy scrambled eggs and wrapping them in bacon. Better yet, try loading them up with cashew cream and adding caramelized onions or bacon jam.

Folks have been stuffing baked potatoes for years, but it never hurts to revisit a classic. As we know, baked potatoes are elite and make an incredible base for a plethora of seasonings and fillings. While your typical baked potatoes might be loaded with broccoli, bacon, cheddar cheese, sour cream, and green onions, we believe that there is potential for so much more.

For instance, try stuffing those baked spuds with ground lamb, peas, and corn, and top them with a layer of cheese for mini shepherd's pies. If that doesn't tickle your fancy and you're a French onion soup fan, try caramelized onions and mushrooms topped with thyme and brie. Or, go for the spinach-dip version and stuff your potato with cream cheese and minced cooked spinach. In fact, when it comes to the trusty old potato, there's really no savory food that could steer you wrong. Just be sure to get that crispy exterior and fluffy interior during the baking process by following the tips you need for delicious baked potatoes.