Best 3 Stuffed Cucumbers Recipes

Stuffed cucumbers are a delightful and versatile dish that can be served as an appetizer, side dish, or main course. They are a great way to use up leftover rice, vegetables, and meat, and they can be tailored to suit any dietary restrictions. Whether you prefer a vegetarian or meat-filled stuffing, there is a stuffed cucumber recipe out there for everyone. With so many variations to choose from, you're sure to find a stuffed cucumber recipe that you'll love.

Here are our top 3 tried and tested recipes!

STUFFED CUCUMBERS

Stuffed Cucumbers image

For a change of pace, I like to serve these stuffed cucumbers in place of a lettuce salad. They're really refreshing, and a touch of French dressing makes them a colorful addition to any meal. -Mrs. Howard Phipps, Hernando, Mississippi

Provided by Taste of Home

Categories Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1 medium cucumber
1/2 teaspoon salt
3 ounces cream cheese, softened
1/4 cup chopped green pepper
2 tablespoons chopped onion
1/2 teaspoon Worcestershire sauce
1/8 teaspoon pepper
Dash paprika
French salad dressing, optional

Steps:

Cut cucumber in half lengthwise. Scoop out seeds and pulp, leaving a 1/4-in. shell. Place seeds and pulp in a colander. Sprinkle with salt; drain for 30 minutes. , Meanwhile, combine the cream cheese, green pepper, onion, Worcestershire sauce and pepper; mix well. Stir in 2-3 tablespoons drained pulp. Spoon into cucumber shells; sprinkle with paprika. Refrigerate until serving. Serve with French dressing if desired.

Nutrition Facts : Calories 181 calories, Fat 15g fat (9g saturated fat), Cholesterol 47mg cholesterol, Sodium 731mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.

CRAB-STUFFED CUCUMBERS

Crab-Stuffed Cucumbers image

Categories Herb Shellfish Low Carb Low Fat Crab Cucumber Bon Appétit

Yield Makes 16

Number Of Ingredients 10

Ingredients

1/2 cup (generous) shredded crabmeat (about 2 ounces)
1/4 cup chopped green onion (white and green parts)
3 tablespoons light sour cream
3 tablespoons chopped fresh cilantro
2 tablespoons finely chopped red bell pepper
1 tablespoon finely chopped pink pickled ginger slices*
1/2 teaspoon minced jalapeño chili with seeds
1 English hothouse cucumber, cut into 3/4-inch-thick slices
Fresh cilantro sprigs
*Pink pickled ginger slices are available at Asian markets and also at some specialty foods stores.

Steps:

Combine first 7 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared up to 6 hours ahead. Cover and refrigerate.)
Using small melon baller, scoop out centers of cucumber leaving bottom shell intact. Fill centers and slightly mound crab mixture atop cucumber. Garnish each with cilantro sprig. Transfer to platter and serve.

STUFFED TOMATOES WITH PEACHES, CORN, CUCUMBERS, AND BASIL

Stuffed Tomatoes with Peaches, Corn, Cucumbers, and Basil image

A stunning chopped salad unites several summer standouts -- peaches, corn, cucumbers, basil -- with the sweetly acidic flavor of vine-ripened tomatoes.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 9

Ingredients

8 ripe medium beefsteak tomatoes
2 ripe peaches pitted and cut into 1/2-inch pieces (2 cups)
3 Kirby cucumbers, peeled, seeded, and cut into 1/2-inch pieces (1 1/3 cups)
Kernels from 2 ears corn (1 1/2 cups)
6 tablespoons extra-virgin olive oil
1 to 2 tablespoons fresh lime juice
1 1/4 teaspoons coarse salt, plus more to taste
1/4 teaspoon freshly ground pepper, plus more to taste
1/2 cup shredded fresh basil leaves, plus sprigs for garnish

Steps:

Slice off tops of tomatoes (about 1/2 inch). Scoop out the seeds and ribs, and coarsely chop. Stir together chopped tomatoes, peaches, cucumbers, corn, oil, 1 tablespoon lime juice, salt, and pepper. Let stand for 15 minutes. Taste and adjust for acidity, adding up to 1 tablespoon more lime juice. Stir in basil.
Season inside of tomato shells with salt and pepper. Fill tomatoes with tomato mixture, and garnish with basil sprigs. Serve immediately.

Tips:

Choose the right cucumbers: Opt for medium-sized cucumbers that are firm and have a deep green color. Avoid cucumbers that are too large or have blemishes or bruises.
Prepare the cucumbers properly: Before stuffing, wash the cucumbers thoroughly and cut them into desired shapes, such as halves, quarters, or rounds. Scoop out the seeds and some of the flesh to create a hollow space for the filling.
Use a variety of fillings: Experiment with different fillings to create a variety of flavors and textures. Some popular fillings include tuna salad, chicken salad, egg salad, cooked rice, ground beef, vegetables, and cheeses.
Season the filling well: Make sure to season the filling with herbs, spices, and dressings to enhance the flavor. Use fresh herbs like dill, parsley, or cilantro, and add a squeeze of lemon or lime juice for a refreshing touch.
Chill before serving: After stuffing the cucumbers, chill them in the refrigerator for at least 30 minutes or up to overnight. This helps the flavors to meld and allows the cucumbers to become firm and crisp.

Conclusion:

Stuffed cucumbers are a versatile and refreshing appetizer or snack that can be enjoyed on any occasion. With their crisp texture, cool interior, and variety of flavorful fillings, they are sure to be a crowd-pleaser. Whether you prefer classic fillings like tuna salad or chicken salad, or want to experiment with more unique combinations, the possibilities are endless. So next time you're looking for a light and tasty treat, give stuffed cucumbers a try - you won't be disappointed!

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