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Get Stuffed: Great Ways to Load up Your Summer Vegetables

Get Stuffed: Great Ways to Load up Your Summer Vegetables

Summer’s beautiful, bountiful harvest bursts with fresh flavor and color. A feast for the eyes as well as the stomach, these picks beg for culinary creativity. Instead of sliding them to the side, bring your veggies front and center by stuffing them full of delicious ingredients in tempting combinations.

Think beyond the classic bell pepper, from artichokes to eggplant, poblanos to portabellas—the possibilities might surprise you! Seasonal veggies always shine, so we encourage you to make the most of your time with them.


Bite-size stuffers are irresistible as appetizers or light meals:

  • Cool down jalapeños with cream cheese, then wrap ’em in bacon
  • Slip a small scoop of tuna into cherry tomatoes
  • Combine two apps in one by stuffing new potatoes with artichoke dip


Use veggies as a vehicle to repurpose any leftovers lurking in your fridge, and create a brand-new meal. Ideas to try:

  • Fill baked potatoes with sloppy joe mix, stuff shredded barbecue chicken into peppers, or pile cooked rice and beans into squash
  • Add a little sauce (such as spaghetti or barbecue) or cheese to leftover meats and veggies to help hold the filling ingredients together
  • Add herbs for a zip of fresh flavor or toasted nuts for crunch


Almost any veggie can speak Italian—simply stuff with pepperoni, shredded cheese and pizza sauce—and most blend well with multiple cuisines.

  • Pick larger poblano peppers and stuff with chorizo or ground beef for authentically Mexican chiles rellenos
  • Go Greek by piling eggplant full of spiced ground lamb or tomato, onion and feta
  • Complement mushrooms with tender seafood or ginger-spiked Asian concoctions
  • Zip open a zucchini and spoon in a zesty southwestern filling to make our Chicken Enchilada-Stuffed Zucchini.



Cooking everything at once will likely result in either the container or the stuffing turning into overcooked mush. There are two ways to avoid this:

  1. Start by browning ground meats or sautéing onions and garlic in a skillet first, then add starches like cooked rice or quinoa. Stuffing with precooked ingredients helps the veggie containers retain their texture while allowing the filling flavors to meld.
  2. Prebake starchier container veggies (like squash or potatoes) that take longer to cook through, then stuff and bake until the filling is hot.

Now take all that fresh color and appealing texture, and give your recipe the dazzling display it deserves. Fill, bake and present your stuffed goodies in a bright, new CW by Corningware® casserole, and effortlessly complement your own cooking, too!

YOUR TURN: What’s your yummiest veggie-stuffing combo?