Stuffed Bell Peppers with Feta and Herbs

Mint, dill, and golden raisins dress up grilled peppers. (By Kate Ramos)

Vegetarian Pelau–Stuffed Peppers

Packed with flavor. (By Amy Wisniewski)

Cornbread and Oyster Stuffing

So good, it stands on its own. (By Charlie Palmer)

Chicken Stuffed with Spinach and Feta

A classic Mediterranean combo invigorates pan-roasted chicken breasts. (By Amy Wisniewski)

Mushroom and Fennel Bread Pudding

Loaded with herbs and pecorino. (By Aida Mollenkamp)

Apple-Stuffed Pork Chops with Cider Sauce

Apples star in the stuffing for this satisfying autumnal dish. (By Regan Burns)

Parmesan Kaiser Rolls

Knotted rolls topped with Parmesan and poppy seeds, and substantial enough to stand up to the juiciest of burgers. (By Amy Wisniewski)

Cornbread-, Pecan-, and Salt Pork–Stuffed Onions

Plus a kick of heat from jalapeños. (By Aida Mollenkamp)

Ricotta Salata–Stuffed Figs with Port Reduction

A beautiful, addictive appetizer. (By Aida Mollenkamp and Amy Wisniewski)

Sautéed Jalapeño and Aged Jack Grilled Cheese

Spicy, savory, and downright delicious. (By Kate Ramos)

Olive, Tomato, and Millet-Stuffed Zucchini

A substantial side dish that doubles as a meatless main. (By Isa Chandra Moskowitz)

Slow-Cooked Stuffed Cabbage

Simmered in an apple and tomato sauce. (By Adapted from Jeannette Hartman)

Autumn Squash Ravioli with Sage Brown Butter Sauce

This comforting pasta is the essence of fall. (By Traci Des Jardins)

Butternut Squash Lasagne

Loaded with chestnut, Gorgonzola, and fontina for an impressive vegetarian meal. (By Kate Ramos)

A great way to use up leftover Thanksgiving stuffing. (By Kate Ramos)