Let's Eat is making delicious dishes literally stuffed with mouthwatering ingredients. First, Jamika Pessoa batters up with crispy, fried, crab-stuffed hush puppies that she calls Crush Puppies. Stuart O'Keeffe prepares Pork Wellington wrapped in layers of ham and puff pastry and then topped with Cherry Port Sauce. Brandi Milloy adds a surprise to Cupcake Stuffed Ice Cream Cones with Mermaid Tails, and then Stuart shares his tricks for stuffing a Pinata Cake with chocolate candies and sprinkles.

Let's Eat is heating up the grill with creative recipes that can be made indoors or out. Jamika Pessoa starts off with her Grilled Turkey Burger Stuffed with Pepper Jack Cheese and Topped with Grilled Peaches. Appetizers get a smoky twist with Brandi Milloy's Grilled Brie and Strawberries and her Grilled Tomatoes with Burrata, and Stuart O'Keeffe makes Grilled Romaine with Shrimp and a Green Goddess Dressing. Brandi heads to Mason's Den, a pop-up restaurant in Los Angeles that puts a colorful spin on Mexican street corn, and finally, Stuart whips up an easy and delicious Mexican Street Corn Dip.