Caprese Stuffed Portobello Mushrooms
We've taken the key ingredients of the popular caprese salad--tomatoes, fresh mozzarella and basil--and piled them into portobello mushroom caps to make a delicious and satisfying vegetarian main dish.
Mediterranean Stuffed Chicken Breasts
Feta cheese, roasted peppers, spinach and more flavors from the Mediterranean fill these easy stuffed chicken breasts. Browning the chicken in a skillet before baking gives it a beautiful golden color, and finishing it in the oven ensures that this healthy baked chicken recipe cooks evenly throughout.
Hasselback Caprese Chicken
Using the hasselback technique (cutting crosswise slits every half-inch along the chicken breast) cooks the chicken faster and ensures you get a burst of flavorful gooey filling with each bite. This quick one-pan high-protein and veggie-packed dinner is easy to make and the whole family will love it.
Vegetarian Stuffed Cabbage
Though traditional stuffed cabbage recipes are made with meat, here Savoy cabbage leaves are stuffed with a combination of rice, mushrooms, onions, garlic and herbs for a healthy vegetarian stuffed cabbage recipe. The stuffed cabbage leaves gently bake in a simple tomato sauce. This easy stuffed cabbage recipe can be made ahead of time and baked just before serving.
Stuffed Cabbage with Beef
This lightened-up version of stuffed cabbage uses lean ground beef and less sugar than the traditional recipe—but is every bit as delicious. The sauce sinks into the cabbage rolls while baking, which helps deepen the flavors.
These stuffed zucchini boats are filled with all your favorite taco ingredients like seasoned meat, cheese and avocado. They're perfect for a a low-carb alternative on taco night or a great kid-friendly way to sneak in more vegetables.
Here we take the elements of a vegetarian lasagna filling--ricotta, spinach and Parmesan cheese--and nestle them into roasted portobello mushroom caps. The recipe works best with very large portobello caps; if you can only find smaller ones, buy one or two extra and divide the filling among all the caps. Serve with a tossed salad and a whole-wheat dinner roll or spaghetti tossed with marinara sauce.
Chicken Salad-Stuffed Avocados
Looking for a clean, packable lunch for work? This healthy homemade chicken salad served inside an avocado instead of with bread is just the ticket. Plus, this recipe makes enough for ready-made lunches for the week! If you have leftover cooked chicken on hand, skip Step 1 and use about 2 1/2 cups shredded chicken in Step 2.
Spinach & Cheese Stuffed Shells
Our stuffed shells are filled with spinach, sautéed onions and part-skim ricotta and topped with prepared marinara sauce and Parmesan cheese. The shells hold and reheat well, which makes them great for entertaining.
Hasselback Eggplant Parmesan
The coolest way to make classic eggplant parm--and easier too! Use the hasselback technique to make partial cuts into the whole eggplant every 1/4 inch or so to fill up with melty cheese, flavorful sauce and crunchy breadcrumbs.
Egg-Stuffed Breakfast Potatoes
A make-ahead breakfast perfect for camping or a busy morning--just reheat over campfire coals or in the microwave. Filled with red bell pepper, eggs and cheese, these russet potato boats are bursting with flavor for a breakfast you'll be excited to wake up for.
Turkey Enchilada Poblano Peppers
In this healthy take on a turkey enchilada recipe, we stuff everything into a roasted poblano pepper shell rather than tortillas to pack an extra serving of veggies into this meal. If you can't find poblano peppers, you can substitute green bell peppers instead.