You can pretty much stuff anything, from vegetables like capsicum, tomato and potatoes, to meat and seafood.
Red capsicums are stuffed with beef mince, cooked rice, tomato puree, Colby cheese and seasoned with taco seasoning, chilli powder, garlic salt and pepper.
Mushrooms are stuffed with Gorgonzola and topped with barbecued onion slices to make a stunning entree or side dish for any barbecue.
Good strong tastes in this stuffed pork fillet - mustard, garlic and olives. It is barbecued but you can oven bake it if you prefer.
Not your everyday chicken dish! Stuffed with Cheddar and cream cheeses, then drenched with a garlic-lemon-butter sauce, your friends and family will be begging you to make this recipe - believe me, I know!
Chickpeas and couscous combine to give this low-kilojoule dish a high protein score.
Marinated in white wine, soy sauce and sesame oil, these swordfish steaks are stuffed with fresh rocket and diced tomatoes then barbecued to perfection.
Stuffed with a mixture of pork mince, pork sausage, breadcrumbs and diced granny smith apples, this pork crown roast makes an elegant and delicious centrepiece.
Fresh goose stuffed with wild rice and shiitake mushrooms. The secret to keeping it crispy is to allow the skin to fully dry for at least 24 hours before roasting.
This is a great main dish for Passover but it's also just good any time. Chicken breasts are stuffed with a mix of matzo, zucchini and onion.
Garlic butter escargot is delicious! When grilling the mushroom caps, be careful they don't shrivel or burn.