Stuffed Cucumbers Recipe


MethodMain Ingredient


 Cucumbers4 Medium, pared and diced
 Cucumbers2 (Cucumber Pulp Is Required)
 Onion1 Medium, chopped, divided
 Tomatoes2 Medium, diced, divided
 Dry bread crumbs3⁄4 Cup (12 tbs)
 Salt1 1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Bacon slices12 , cooked and crumbled
 Water1⁄4 Cup (4 tbs)
 Butter/Margarine1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1327 Calories from Fat 917

% Daily Value*

Total Fat 105 g160.9%

Saturated Fat 62.2 g310.8%

Trans Fat 0 g

Cholesterol 262.5 mg

Sodium 3628.5 mg151.2%

Total Carbohydrates 89 g29.6%

Dietary Fiber 12.7 g50.7%

Sugars 32.7 g

Protein 22 g43.6%

Vitamin A 116.2% Vitamin C 119.5%

Calcium 31.3% Iron 30.4%

*Based on a 2000 Calorie diet


Cut each cucumber lengthwise into two sections; scoop out insides.
Mix cucumber pulp with half the onion, 1 diced tomato, bread crumbs, salt, pepper, and 5 slices bacon, crumbled.
Use to fill cucumber shells.
Place remaining crumbled bacon, onion, and tomato into a 1 quart casserole.
Put stuffed cucumbers on top.
Pour water around cucumbers; dot tops with butter or margarine.
Bake at 350° for 45 minutes to 1 hour, or until cucumbers are tender.