Stuffed Cucumbers Recipe

4.5 3 2
Stuffed Cucumbers Recipe
Stuffed Cucumbers Recipe photo by Taste of Home
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Stuffed Cucumbers Recipe

Read Reviews
4.5 3 2
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + draining
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + draining

Ingredients

  • 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

Directions

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.
Originally published as Stuffed Cucumbers in Reminisce Extra August 1997, p47

Nutritional Facts

1 each: 181 calories, 15g fat (9g saturated fat), 47mg cholesterol, 731mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Stuffed Cucumbers in Reminisce Extra August 1997, p47

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Reviews forStuffed Cucumbers

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periodontics User ID: 2064148 15724
Reviewed Apr. 29, 2013

"Sounds good. How do you serve this to an individual?"

MY REVIEW
justmbeth User ID: 1196484 42840
Reviewed Jul. 7, 2012

"This was ok. I usually love cream cheese but thought it was a bit too much in this recipe. On the other hand, my husband who does not like cream cheese loved these cucumbers. Others liked them as well."

MY REVIEW
cbkeller User ID: 5045583 49694
Reviewed Feb. 22, 2012

"I made these one night when we had company. Wasn't long and I was getting a call for the recipe. A very tasty and refreshing way to use up your cucumbers."

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