18 Stuffed Veggie Appetizers
These tiny grab-and-go bites will be a hit at all your holiday parties.
Cheddar-Bacon Stuffed Potatoes
Boil 8 baby Yukon Gold potatoes in salted water until tender, 12 to 15 minutes. Let cool slightly, then halve and scoop out the insides. Mash the potatoes with 2 tablespoons each sour cream and shredded cheddar, 1 tablespoon softened butter, 2 slices chopped cooked bacon and a pinch each of salt and pepper. Spoon the filling into the potato skins, arrange on a baking sheet and bake at 450˚ until golden, 10 minutes. Top with chopped chives.
Pizza Stuffed Mushrooms
Remove the stems from 16 large cremini mushrooms. Toss the caps with 2 tablespoons vegetable oil and season with salt and pepper. Mix 2 links hot Italian sausage (casings removed) with 1/4 cup breadcrumbs; spoon into the mushrooms and arrange on a baking sheet. Dot with marinara sauce and sprinkle with shredded mozzarella. Bake at 425˚ until golden and cooked through, about 20 minutes. Top with grated parmesan and dried oregano.
Cheeseburger Stuffed Mushrooms
Make Pizza Stuffed Mushrooms (slide 2), replacing the filling with 8 ounces ground beef mixed with 2 tablespoons breadcrumbs, 1/2 teaspoon kosher salt and a few grinds of pepper; top each with a small slice of cheddar before baking. Top with ketchup, mustard, finely chopped onion and sliced cornichon after baking.
Dill Havarti Stuffed Purple Potatoes
Make Cheddar-Bacon Stuffed Potatoes (slide 1) using baby purple potatoes. Replace the cheddar with dill havarti and omit the bacon. Sprinkle with more dill havarti before baking. Top with dill.
Deviled Egg Stuffed Potatoes
Boil 8 baby red potatoes in salted water until tender, 12 to 15 minutes. Let cool slightly, then cut in half and scoop out the insides. Mash the potatoes with 2 chopped hard-boiled eggs, 3 tablespoons mayonnaise and 1 tablespoon Dijon mustard; season with salt. Spoon the filling into the potato skins; sprinkle with hot smoked paprika and top with Serrano ham.
Shrimp Shumai Stuffed Mushrooms
Pulse 6 ounces peeled deveined shrimp in a food processor with 1 chopped scallion, 2 teaspoons each cornstarch, canola oil and dry vermouth, 1/2 teaspoon sesame oil, 1/4 teaspoon kosher salt and 2 pinches white pepper. Make Pizza Stuffed Mushrooms (slide 2), sprinkling the insides of the mushrooms with 2 tablespoons panko before filling. Replace the filling with the shrimp mixture. After baking, brush with oyster sauce and top with sliced scallions.
Samosa Stuffed Jalapeños
Pierce 1 medium russet potato in a few spots with a fork; microwave, turning halfway through, until tender, 10 minutes. Let cool slightly, then peel. Sauté 1 small chopped red onion in 2 tablespoons butter in a medium skillet over medium-high heat, 5 minutes. Stir in 2 teaspoons curry powder and 1/2 teaspoon grated fresh ginger. Mash the potato with the onion mixture; season with salt. Spoon the filling into 8 halved and seeded jalapeños; arrange on a baking sheet. Bake at 425˚ until the jalapeños are softened, about 15 minutes. Top with yogurt (thinned with water) and tamarind chutney.
Chorizo-Rice Stuffed Baby Bell Peppers
Mix 1 link fresh chorizo (casing removed) with 3/4 cup cooked rice, 1/4 cup each frozen corn, shredded colby jack and chopped cilantro and 1/4 teaspoon kosher salt. Season 8 halved and seeded baby bell peppers with salt. Spoon the filling into the peppers and arrange on a baking sheet. Sprinkle with more cheese. Bake at 425˚ until the chorizo is cooked through, about 15 minutes.
Pimiento Cheese Stuffed Jalapeños
Mash 6 ounces softened cream cheese with 1/2 cup shredded cheddar and 2 tablespoons finely chopped pimientos. Spoon the filling into 8 halved and seeded red jalapeños and arrange on a baking sheet. Sprinkle with crushed butter crackers. Bake at 375˚ until golden and the cheese is melted, 15 to 20 minutes.
Crab Stuffed Piquillo Peppers
Mix 8 ounces lump crabmeat (picked over), 1/4 cup chopped cilantro, 2 tablespoons mayonnaise, 2 teaspoons dry sherry and a pinch each of salt and cayenne. Spoon into 8 seeded jarred piquillo peppers.
Stuffed Artichoke Hearts
Mix 1/2 cup panko with 1/3 cup grated parmesan, 1/4 cup each chopped parsley and olive oil, 2 minced garlic cloves, 1/4 teaspoon kosher salt and a few grinds of pepper. Arrange one 9-ounce package thawed frozen artichoke heart halves (thawed and patted dry) on an oiled baking sheet. Spoon the filling onto the artichokes, patting some between the leaves. Bake at 425˚ until browned, 20 minutes. Top with lemon zest.
Antipasti Stuffed Peppadews
Cut 3 ounces dry salami and 2 ounces aged provolone into 24 small cubes each. Stuff 1 cube salami, 1 cube provolone and 1 celery leaf into each of 24 jarred mild Peppadew peppers.
Pancetta Stuffed Brussels Sprouts
Cut 12 brussels sprouts in half through the stem and arrange cut-side down on an oiled baking sheet; season with salt. Bake at 425˚ until just tender, 12 to 15 minutes. Let cool slightly, then scoop out just the inner leaves. Mix 1/3 cup grated gruyère, 1/4 cup crème fraÎche and 1/4 teaspoon kosher salt. Spoon the filling onto the brussels sprouts and top with 2 tablespoons finely chopped pancetta and 1 thinly sliced small shallot; season with pepper. Continue to bake until lightly browned, 12 to 15 minutes.
Bagel and Lox Stuffed Cucumbers
Trim the ends off 1 English cucumber and quarter crosswise; hollow out the center of each piece with an apple corer. Pipe smoked salmon cream cheese into the holes. Slice each cucumber quarter into 4 rounds and gently press one side into everything seasoning.
Spinach and Feta Stuffed Tomatoes
Mix 1 cup thawed frozen spinach (squeezed dry) with 1/4 cup crumbled feta, 2 tablespoons each softened cream cheese and chopped dill and 1 chopped scallion; season with salt and pepper. Trim the tops from 1 pint large cherry tomatoes and scoop out the insides. Cut a thin slice from the bottoms so they sit flat. Spoon the spinach filling into the tomatoes. Arrange on a baking sheet and top with crushed pita chips. Bake at 375˚ until hot, about 10 minutes.
Goat Cheese Stuffed Endive with Beets
Beat 4 ounces softened goat cheese with 1/4 cup finely chopped walnuts, 2 tablespoons heavy cream, 1 teaspoon honey and a pinch each of salt and pepper. Spread the filling on 16 endive leaves. Season with pepper. Top with finely chopped pickled beets and chopped chives.
Asiago Stuffed Onions
Trim the tops from 16 peeled cipollini onions, then cut a thin slice from the root ends so they sit flat. Arrange root-end up on an oiled baking sheet. Bake at 425˚ until softened, 25 to 30 minutes. Let cool slightly, then scoop out the insides, keeping the two outer layers intact. Chop the insides and mix with 2 tablespoons each softened cream cheese, shredded asiago and crushed rosemary crackers, 1/4 teaspoon kosher salt, 2 pinches mustard powder and a few grinds of pepper. Spoon the filling into the onions and arrange on a baking sheet. Sprinkle with more cheese and crushed crackers. Bake until hot, 10 minutes. Top with chopped chives.
Tabbouleh Stuffed Tomatoes
Mix 3/4 cup cooked bulgur wheat with 1/4 cup each chopped parsley and finely chopped cucumber, 2 tablespoons toasted pine nuts, 1 grated small garlic clove and 1 tablespoon each olive oil and lemon juice; season with salt and pepper. Trim the tops from 1 pint large cherry tomatoes and scoop out the insides. Cut a thin slice from the bottoms so they sit flat. Spoon the tabbouleh into the tomatoes.