stuffed Recipes
60 delicious stuffed recipes from around the world
Caigua Rellena (Stuffed Caigua)
A traditional Peruvian dish featuring the unique Andean vegetable, caigua, generously stuffed with a savory ground beef, raisin, and olive filling, then baked until tender and topped with melted cheese.
Carimañola
Carimañolas are savory, torpedo-shaped fritters made from mashed yuca, stuffed with a seasoned ground beef and hogao filling, and deep-fried until golden brown and crispy. A popular street food and breakfast item from the Caribbean coast of Colombia.
Chiles Rellenos
Roasted poblano peppers stuffed with cheese, coated in a light egg batter, fried until golden brown, and served in a simple tomato sauce (caldillo).
Gorditas
Gorditas are delightful Mexican stuffed corn cakes, essentially thick masa pockets that are fried or griddled and then filled with a variety of savory stews and toppings. A beloved street food originating from Central Mexico.
Muchacho Relleno (Colombian Stuffed Beef Roll)
An impressive Colombian eye of round beef roast, butterflied, filled with colorful vegetables, rolled, and slow-braised in a rich tomato sauce until tender. Perfect for special occasions.
Papas Rellenas (Venezuelan Stuffed Potatoes)
Delicious Venezuelan Papas Rellenas are crispy, golden-fried potato croquettes generously filled with a savory seasoned ground beef mixture. A popular street food and appetizer, these are sure to be a hit!
Pionono
A popular Colombian appetizer featuring sweet, ripe plantain slices wrapped around a savory ground beef and tomato filling, then topped with cheese and baked until golden and bubbly.
Pupusas
El Salvador's beloved national dish: thick, griddled corn masa cakes, generously stuffed with your choice of savory fillings like cheese, refried beans, or seasoned chicharrón, and cooked until beautifully golden and slightly crispy. Perfect served with traditional curtido and salsa roja.
Rellena (Colombian Stuffed Blood Sausage)
A traditional Colombian delicacy, Rellena is a type of blood sausage stuffed with a savory mixture of rice, vegetables, and spices, then poached and grilled to perfection.
Mahshi Warak Enab (Egyptian Stuffed Grape Leaves)
Authentic Egyptian Mahshi Warak Enab, featuring tender grape leaves meticulously stuffed with a fragrant mixture of rice, fresh herbs, and a hint of tomato. This version is known for its smaller size and bright, lemony flavor profile, distinguishing it from other regional variations.
Mombar (Egyptian Stuffed Intestines)
Mombar is a traditional Egyptian delicacy, especially popular during Eid al-Adha. It features beef intestines stuffed with a flavorful mixture of rice, ground beef, and aromatic spices, then typically boiled and pan-fried or grilled to a delightful crisp.
Sardines Farcies (Stuffed Sardines)
A classic Moroccan coastal dish featuring fresh sardines generously stuffed with a vibrant chermoula mixture, then lightly coated and fried to a golden crisp. This recipe elevates simple sardines into an elegant appetizer or light main course.