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13 Ways to Use Edible Bowls

Who needs a plate when you can use your food.

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1. Peppers

Stuffed peppers are the perfect vehicle for all kinds of meats, chilis, and grain salads.

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2. Eggplant

Stuffed eggplant softens deliciously; it’s almost a sin to not eat the skin along with a cheesy filling. Try this Vegetable-Stuffed Eggplant recipe as a delicious side dish or a vegetarian main dish alternative.

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3. Pumpkins

Whatever baby pumpkins are filled with—soup, salad, or even crème brûlée—the thin skin of smaller ones will soften enough to be devoured. Try Baby Pumpkins Stuffed With Coconut Vegetables.

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4. Tomatoes

All tomatoes can be stuffed, but these little cherry tomatoes are perfect for bite-sized appetizers.

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The shape of this crisp vegetable resembles an open spoon. Take advantage of nature’s styling and fill with a delicious filling, as in this Blue Cheese Stuffed Endive recipe.

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6. Bacon

We don’t think we have to explain why using bacon as a cup for eggs is a delicious idea in the Bacon and Egg Bundles recipe.

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7. Mushrooms

Portobello and button mushrooms are begging to be stuffed with all sorts of meats and veggies.

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8. Onions

Onions caramelize with heat and seep fragrant juice into the stuffing.

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9. Puff Pastry

With refrigerated puff pastry you can create fabulous appetizers that can be enjoyed in one bite. Wild Mushroom and Goat Cheese Puff Pastry Pockets will disappear—have the recipe printed and ready to share.

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10. Phyllo

The shattering crispness of phyllo adds a perfect textural counterpoint in elegant desserts.

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11. Parmesan Bowls

Shredded Parmesan cheese can be baked into a bowl shape and used for everything from appetizers to dazzling main dish salads. This simple appetizer recipe will wow your guests. Also, try tossing a Caesar salad into these crisp bowls.

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12. Bread Bowls

Soup, salad, and dips can be served in large bread bowls.

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13. Potatoes

Fill baked potatoes of all sizes with tasty sautéed vegetables, cheese, and more.

Reader's Digest
Originally Published in Reader's Digest

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