Stuffed Cucumbers

12
Servings
1h
Prep Time
0m
Cook Time
1h
Ready In


"Another recipe from my favorite cookbook, which I have had for many, many years. Serve this on a bed of lettuce for an attractive side dish. Prep time includes refrigeration time."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (46.6 g)
  • Calories 94.5
  • Total Fat - 9.2 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 23.9 mg
  • Sodium - 128.3 mg
  • Total Carbohydrate - 1.9 g
  • Dietary Fiber - 0.4 g
  • Sugars - 1.3 g
  • Protein - 1.6 g
  • Calcium - 25.3 mg
  • Iron - 0.2 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0 mg

Step 1

Skin/Peel the cucumbers and cut them in half lengthwise; scoop out the seeds.

Step 2

Sprinkle cucumbers with salt and leave them to drain cut side down.

Step 3

Beat the cream cheese, chives, Tabasco and salt & pepper together.

Step 4

Wipe off the cucumbers with some paper towel or clean tea towel and spoon the cheese mix into the centre of each half of cucumber.

Step 5

Sprinkle with chopped pecans and then the chopped parsley and refrigerate.

Step 6

When they are firm cut the cucumber into slices and serve.

Tips & Variations


No special items needed.

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