Mushrooms

Pork Chops Mushrooms +5

Peppers

Chicken, yum

Green Peppers

pu**y with whipped cream and cherries

Peppers; Mushrooms

cabbage leaves

Mushrooms!

Everyone said mushrooms, so I gotta go with potatoes. Lots of cheese and chives. Diced black olives sometimes.

stuffed bell peppers stuffed tortillas - aka burritos :p stuffed grapeleaves stuffed turkey stuffed crust pizza stuffed eggplant stuffed squash

sopapillas

Stuffed bell peppers. +5

stuffed manicotti

chicken.

Stuffed stuff! Mmmmmm

Artichokes ____________________________________________ Ingredients: 8 globe artichokes 1 lemon, juice only 16 anchovy fillets 60 ml (¼ cup) vegetable stock 6 thyme sprigs 500 ml (2 cups) olive oil 8 thick slices toasted pane di casa or sourdough bread, to serve Bread and herb stuffing: 160 gm coarse breadcrumbs from pane di casa 1 bunch flat-leaf parsley, coarsely chopped 2 tbsp finely chopped thyme 4 garlic cloves, finely chopped 1 lemon, finely grated rind only 50 gm finely grated parmesan, plus extra to serve Gremolata: ½ cup coarsely chopped flat-leaf parsley ½ lemon, finely grated rind only ½ garlic clove, finely chopped 1. Trim tops of artichokes by 3cm with a serrated knife, remove outer leaves with your fingers until you reach the pale inner heart (discard leaves). Trim stems to base of head, peel remaining green exterior with a vegetable peeler, then remove inner hairy choke from artichoke heart with a melon-baller. Place lemon juice in a bowl, then add artichoke, toss to combine and set aside. 2. Preheat oven to 170C. For bread and herb stuffing, combine ingredients in a bowl and season to taste. 3. Meanwhile, cook artichoke in a saucepan of boiling salted water until just tender (10-15 minutes). Drain artichoke and, when cool enough to handle, separate leaves gently with your fingers, keeping the heads intact. Place two anchovies in each artichoke between the leaves, then stuff the heart and between the leaves of each artichoke with bread and herb stuffing. Tie each with kitchen string to secure. Place in an ovenproof baking dish large enough to fit artichokes snugly in a single layer, then add stock and thyme and pour over olive oil. Bake, covered with foil, until tender (1-1½ hours). 4. Meanwhile, for gremolata, combine ingredients in a bowl. 5. Serve artichokes on warm toasted bread scattered with gremolata and extra parmesan. This recipe is from the September 2009 issue of Australian Gourmet Traveller.

peppers - my mother made the tastiest I've ever eaten.

Cored apples stuffed with crushed walnuts, mint, and cranberries swimming in a butter sauce.

I enjoy Stuffed Shells ... with Maranara sauce. +5