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Stuffed Cucumbers

 Stuffed Cucumbers
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
2 ServingsPrep: 10 min. + draining


  • 1 medium cucumber
  • 1/2 teaspoon salt
  • 1 package (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


  • 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
  • of the drained pulp. Spoon into cucumber shells; sprinkle with
  • paprika. Refrigerate until serving. Serve with French dressing if
  • desired. Yield: 2 servings.
Nutritional Facts: 1 serving (1 each) equals 181 calories, 15 g fat (9 g saturated fat), 47 mg cholesterol, 731 mg sodium, 8 g carbohydrate, 2 g fiber, 5 g protein.