Skip to main content

Stuffed Cucumbers

Unfortunately, I can’t take credit for this recipe as I had never heard of it before meeting Bill. This is another recipe that belonged to his mother, Alice. I do not remember how she arrived at it. I’m guessing she had a plethora of cucumbers and tomatoes in the garden one summer and this is the result.

I’ve adapted her recipe using instead of plain tomatoes, a couple of cans of diced tomatoes with garlic, basil and oregano and then added garlic powder for more flavor.

Cut the ends off the cucumbers first; peel them.  Then scoop out the seeds.  I do this very carefully with a paring knife.  I indent with the knife in a circle around the seeds, insert the knife and sort of twirl it in my hand and pull the seeds out.  Do not cut through to the meat of the cucumber!  That will cause them to split when cooking.  Then let them soak in a bowl of salt water for at 30 minutes.

Make the tomato mixture in a large pan and let simmer for at least 10 minutes.  Prepare the ground beef however you like it.  I add chopped onions, garlic powder, a little basil and oregano and finish with salt and pepper.  Gently stuff the cucumbers with the meat and place in the tomato mixture.  Take whatever meat is left over after stuffing the cucumbers and make meatballs.  Drop them into the pan along with the cucumbers and tomato mixture.

Use a large pan or Dutch oven to allow enough room to turn them now and then as they simmer.  It takes close to an hour for the cucumbers to be fork tender ~ they will turn almost transparent.  You will see the difference in their appearance after simmering for about 45 minutes.

They are incredibly delicious!  

 Soaking in salt water 
 Stuffed and ready for the pot
 Simmering in tomatoes 

Stuffed Cucumbers


3 or 4 cucumbers
2 (28 ounce) cans diced tomatoes with basil, garlic and oregano
1 medium onion, diced
1 teaspoon sugar
1 teaspoon garlic powder
Salt and pepper to taste
1 pound ground round beef


Peel cucumbers and scoop out seeds carefully.
They can be cut in half if they are large cucumbers.
Place in a large bowl of salt water and soak for 30 minutes.

Place tomatoes in dutch oven or large pan.
Add sugar, garlic powder, salt and pepper.
Simmer at least 10 minutes.

Prepare ground beef:
1 teaspoon garlic powder
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon salt
½ teaspoon pepper, or to taste

Drain cucumbers.
Stuff ground beef mixture into cucumbers carefully.
Do not force or it will break the cucumber.
Add the stuffed cucumbers to the tomato mixture.
Make remainder of meat into meatballs.
Drop into tomato mixture.

Cook cucumbers on medium-low heat, a slow simmer, for 45 minutes to one hour until they become almost transparent.

Stir the tomato mixture occasionally and rotate the cucumbers once or twice.

Serve in individual bowls with plenty of the tomato sauce and a meatball or 2.


By the way ~

I will be joining Linda (“My Kind of Cooking”) on the radio, via telephone tomorrow morning, Friday, July 2nd, during her cooking segment, “Fast Food Friday.” 

You can listen over the internet by clicking this link:  Passion Radio.  Click on the Listen Live button in the upper left hand corner of the website to connect.  We will be on around 8:20 a.m. mountain time, 9:20 central time. 

I hope you will be listening!


  1. I've never heard of this either, it looks interesting! Thanks!

  2. Intetesting! Looks really yum! Goodluck on your radio interview with Linda! Enjoy the rest of the week!

  3. This is a new one for me. I love all the ingredients in the recipe and if you say it is great then I must try it!

    Can't wait to try the goodies you sent to the radio station! Tomorrow will be FUN!

  4. Very interesting dish! Perfect way to use up all those fast crowing summer veggies! Excited to hear you on your radio interview!

  5. Debbi Does Dinner Healthy , my mother-in-law was very resourceful and knew how to get the best results from all those vegetables in the garden and I'm so glad she introduced me to this.

    ☺lani☺, I'm happy that you like this. Thanks about the radio; I'm really looking forward to it! You have a great rest of the week also!

  6. Linda, thank you! It really is delicious and perfect for the fresh vegetables.

    I hope you and your friends at the station enjoy the goodies. I'm so excited about tomorrow and am really looking forward to talking with you!!!

  7. Lyndsey, thank you! It's one of my favorite summer dishes, for sure! Great, hope you listen tomorrow!

  8. I have never seen this dish before. It is such a surprising idea to have cucumber with meat in a tomato sauce. It looks good! Thanks for sharing.

  9. Interesting recipe, I have my cucumbers just starting in the garden. Also lots of marrows coming on so this would be a good recipe to use for them as well. Diane

  10. Hi Pam,
    I believe this recipe must be delicious. Just for looking into your pictures my mouth is already watering!!

  11. That is definately interesting to say the least. Kind of like "stuffed manicotti". Sure looks like it's worth a try.

  12. Mausi, yes I was surprised with it when my KIL first made and loved it!

    Food, Fun and Life in the Charente, great! This recipe would fit fine then. Have a good day!

    Salsa Verde, thanks! I'm glad you like it Lia! Love...

    Carla and Michael, it is worth a try! The cucumbers are so good when cooked. Thank you!

  13. I sure wish I as in your corner to listen to you on the radio!
    Congratulations, must be fun!
    Never heard of stuffed cucumber, but you make them look so delish!

  14. Wow! I have never heard of stuffed cucumbers...I love to cook too...Well thanks so much Pam...I really appreciate you stopping by and commenting! I hope you have a wonderful 4th Weekend....thanks for following too....My niece is studying to be a dr in chicago...

    Cant wait to check out your blog!

  15. That dish looks very scrumptious! A wonderful idea!



  16. Thanks for the comment! :)

    What an interesting recipe; I've never heard of anything like it!

  17. Never seen anything like it...only Zucchini!!! I cannot imagine the taste! :-)

  18. Looks and sounds delicious! The Chinese do a stuffed marrow but that is hard to find over here. Never thought of using cucumbers. Thanks for the idea.

  19. What a lovely idea. Here in Greece we stuff zucchinis. They look great.

  20. Very interesting...Sounds and looks really good...I will try to remember to listen to you and Linda in the morning.

  21. These are so unique Pam! They sound really delicious - great filling! Hope everything goes good for your radio show - I will listen if I am up early enough.

  22. I've never heard of this dish either, but it sure looks good!
    We can learn alot from our mother-in-laws, can't we.

  23. I just made some stir fried cucumber with prawns. Love using cucumber other than in a salad and thanks for sharing this wonderful dish!

  24. Sage, thanks for stopping by and the cucs are delicious!

    Jennnifer, thank you and good for your niece. Chicago is a beautiful with lots of fun things to do so I'm sure she is enjoying her time here. You have a wonderful 4th also!

    Rosa's Yummy Yums, thanks! Those cucs are good!

    Mo, I know what you mean as I had never heard of it before either. Thanks!

    Adventures in Domestic Cooking, thank you for stopping by and have a good day!

    Alessandra, I've never had zucchini done this way but bet it would be great also. Thanks!

    Alessandra, I've heard of the stuffed marrow and hope you try this one!

    Katerina, the stuffed zucchini sounds good to me also. Thanks for the visit!

    Bo, good! Linda has a great segment and hope you listen.

    Cinnamon-Girl, it is unique and I was amazed how delicious it was when my MIL made it. Hope you listen!

    Lynda, yes we can! My MIL was a great cook and had some incredible recipes!

    Deborah, thanks and have a great day!

    FireintheBreeze, thank you! My MIL had so many unique recipes that are delicious.

    3 hungry tummies, your dish with the cucs and prawns sounds so good. It is seldom that you see recipes for cus other than salads. Thanks for the visit!

  25. My mom used to stuff cucumbers too, and stew them in chicken stock. This recipe has conjured up some very warm memories for me. Thank you.

  26. Fresh Local and Best, the cucumbers in chicken stock sounds great! And I'm so glad this brought back warm memories for you!

  27. I think the only stuffed veggie I've had so far is zucchini, but I've definitely got to try out these cucumbers. The pictures on your blog are wonderful! :)

  28. annalene, thank you! They're really delicious and I hope you try it!

  29. These are perfect...what a wonderful dish. I would love to try this with shrimp or crab:)

  30. Wow... these sound so good. I didn't plant any cukes this summer... I wonder if it would be just as good with small zucchini?

  31. Magic of Spice, thanks! The seafood would work wonderfully with it, I'm sure!

    Karen, yes. I think it would be about the same with using zucchini.


Post a Comment


The more you weigh, the harder your are to kidnap.
Stay safe. Eat cake.

I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!

Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.

Italian-Style Baked Chicken Breast Printable recipe

4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 

The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!

Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…

You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”

Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.

Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!

A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.

“He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a knife, poured his tea into his saucer, and was happy.”

~ D.H. Lawrence, Sons and Lovers

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009


Total Pageviews