Cucumber Stuffed With Beef Recipes

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FRIED STUFFED CUCUMBERS



Fried stuffed cucumbers image

Inspired by Fujian cuisine, these fried cucumbers stuffed with beautifully seasoned pork mince are a tasty way to one of your five-a-day

Provided by Ken Hom

Categories     Dinner, Lunch, Side dish

Time 55m

Number Of Ingredients 19

2(about 750g/1lb 10oz), cut into 2.5cm/1in slices cucumber
2 tbsp cornflour
3 tbsp groundnut oil
225g pork mince
1 egg white
1 ½ tbsp finely chopped spring onions
1 tbsp finely chopped fresh ginger
2 tbsp Shaohsing rice wine or dry Sherry
2 tbsp light soy sauce
2 tsp white caster sugar
1 tsp sesame oil
300ml chicken stock
2 tbsp light soy sauce
2 tbsp Shaohsing rice wine or dry Sherry
1 tbsp oyster sauce
2 tsp sugar
1 tsp cornflour mixed with 2 tsp water
2 tsp sesame oil
½ small pack coriander , finely chopped

Steps:

  • Using a small sharp knife, remove the seeds and fleshy pulp from the centre of each cucumber slice. Further hollow the cucumber with a teaspoon so that you have tubes with a roughly 5mm shell. Lightly dust the hollow interiors of the slices with the cornflour. Mix all the stuffing ingredients together in a bowl with 1 tsp salt and pepper, and stuff each cucumber ring with the mixture.
  • Heat a wok or large frying pan, then add the groundnut oil. When it is moderately hot, add some of the stuffed cucumber rings. Cook slowly until they are slightly browned, then turn them over and brown the other side. You may have to do this in several batches, adding more oil if necessary.
  • When the cucumber rings are browned, remove them with a slotted spoon and place on a plate. When you have fried all the rings, wipe the wok or pan clean.
  • Reheat the wok or pan, add the sauce ingredients and bring to a simmer. Add the stuffed cucumber rings, cover the pan with a lid and simmer slowly for 7 mins or until the cucumbers are completely cooked. Lift them out of the sauce with a slotted spoon and transfer to a warm serving platter.
  • Return the pan to the heat and reduce the sauce by a third over a high heat. Add the sesame oil and coriander, then pour the sauce over the stuffed cucumbers to serve.

Nutrition Facts : Calories 268 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 4.7 milligram of sodium

STUFFED BELL PEPPERS WITH BEEF AND CABBAGE



Stuffed Bell Peppers with Beef and Cabbage image

I never liked stuffed bell peppers until I ditched the green ones and bought some red, yellow, and orange 3-packs instead. Replacing traditional rice with cabbage adds another veggie and gives a different texture. They take a bit of time but are well worth the effort.

Provided by RedheadedMama

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h30m

Yield 12

Number Of Ingredients 17

1 tablespoon salted butter
2 pounds lean ground beef
½ medium head green cabbage, chopped
½ medium head red cabbage, chopped
1 medium onion, chopped
3 stalks celery, chopped
2 large cloves garlic, minced
2 (14.5 ounce) cans fire-roasted diced tomatoes
1 tablespoon Worcestershire sauce
2 teaspoons sea salt
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon ground black pepper
6 large red bell peppers
2 teaspoons olive oil, or as needed
½ cup shredded mozzarella cheese
½ cup shredded provolone cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Oil the bottom and sides of two rectangular glass baking dishes.
  • Melt butter in a 4- to 6-quart stockpot over medium heat. Add ground beef, green and red cabbage, onion, celery, and garlic. Stir in diced tomatoes, Worcestershire sauce, salt, oregano, basil, and pepper. Cook until beef starts to brown and cabbage softens a bit, 8 to 10 minutes. Stir, and continue cooking for 10 to 15 minutes.
  • While the beef cooks, prepare bell peppers: remove stems and cut peppers in half from top to bottom. Remove seeds and white membrane. Rub outsides of the peppers with olive oil and arrange, skin-sides down like edible bowls, in the prepared baking dishes.
  • Strain beef mixture to remove excess liquid; scoop into peppers to fill and mound any extra on top or reserve for another use. Cover with foil.
  • Cook in the preheated oven until peppers have softened, 30 to 40 minutes. Remove foil, top with mozzarella and provolone, and cook for an additional 5 minutes.
  • Remove from the oven and allow to cool for a few minutes before serving.

Nutrition Facts : Calories 263.8 calories, Carbohydrate 14.5 g, Cholesterol 53.6 mg, Fat 14.8 g, Fiber 4.5 g, Protein 18.7 g, SaturatedFat 6.3 g, Sodium 722.7 mg, Sugar 6.6 g

STUFFED ZUCCHINI CASSEROLE



Stuffed Zucchini Casserole image

A little work, but it tastes so good. A great recipe if you are growing zucchini in your garden. Goes well with mashed potatoes.

Provided by BUCHKO

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Zucchini Recipes

Time 1h

Yield 8

Number Of Ingredients 9

4 medium zucchini
1 pound ground beef
1 pound Italian sausage
1 small onion, chopped
½ cup dried bread crumbs
1 egg, beaten
1 (28 ounce) can crushed tomatoes
1 (10.75 ounce) can condensed tomato soup
1 cup water

Steps:

  • Preheat oven to 350 degrees (175 degrees C). Grease or spray a 13x9 inch baking dish.
  • Cut the zucchini in half lengthwise. With a spoon, scoop out the seeds. Chop and reserve about 3/4 of the seeds for the stuffing. In a medium bowl, mix together the ground beef, sausage, chopped onion, bread crumbs, egg and the reserved zucchini seeds. Place the meat mixture equally into all of the zucchini halves; mixture should be piled up over the top. Place the filled zucchini halves into the prepared baking dish.
  • In a bowl, stir together the crushed tomatoes, tomato soup, and water. Spoon the tomato mixture over the filled zucchini, liberally. Bake in the preheated oven for approximately 45 minutes. You may want to place foil or a cookie sheet underneath the baking dish because it tends to bubble over and splash.

Nutrition Facts : Calories 358.9 calories, Carbohydrate 22.9 g, Cholesterol 79.6 mg, Fat 20.9 g, Fiber 3.6 g, Protein 21.7 g, SaturatedFat 7.4 g, Sodium 905.5 mg, Sugar 5.5 g

STUFFED CUCUMBERS



Stuffed Cucumbers image

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

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 9

1 medium cucumber
1/2 teaspoon salt
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

Steps:

  • 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 drained pulp. Spoon into cucumber shells; sprinkle with paprika. Refrigerate until serving. Serve with French dressing if desired.

Nutrition Facts : Calories 181 calories, Fat 15g fat (9g saturated fat), Cholesterol 47mg cholesterol, Sodium 731mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.

CUCUMBER-STUFFED CHERRY TOMATOES



Cucumber-Stuffed Cherry Tomatoes image

Besides being tasty, these little tomato poppers are extra awesome because you can make them ahead of time. At parties, I often triple the recipe because they disappear fast. -Christi Martin, Elko, Nevada

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 2 dozen.

Number Of Ingredients 6

24 cherry tomatoes
3 ounces cream cheese, softened
2 tablespoons mayonnaise
1/4 cup finely chopped peeled cucumber
1 tablespoon finely chopped green onion
2 teaspoons minced fresh dill

Steps:

  • Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain. , In a small bowl, combine cream cheese and mayonnaise until smooth; stir in the cucumber, onion and dill. Spoon into tomatoes. Refrigerate until serving.

Nutrition Facts : Calories 25 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 18mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

CUCUMBER STUFFED WITH BEEF



Cucumber Stuffed With Beef image

Make and share this Cucumber Stuffed With Beef recipe from Food.com.

Provided by Latchy

Categories     Asian

Time 20m

Yield 16 pieces approx

Number Of Ingredients 9

1 cucumber, as long as possible
1 spring onion, chopped finely
2 tablespoons lemon juice
2 tablespoons fish sauce
1 small red chile, finely chopped
1 teaspoon sugar
1/4 teaspoon salt
6 ounces lean beef or 6 ounces chicken
coriander leaves (to garnish)

Steps:

  • Preheat the grill/broiler.
  • Cut the cucumber into 1-inch sections, making alternate straight and zig zag cuts.
  • Using sharp edged spoon, scoop out the centre of each piece of cucumber.
  • Grill/broil the steak medium rare.
  • Chop into fine pieces.
  • Mix with the rest of the ingredients.
  • Spoon into the cucumber cups and garnish with coriander leaves.

Nutrition Facts : Calories 21.8, Fat 0.7, SaturatedFat 0.2, Cholesterol 6.3, Sodium 217.5, Carbohydrate 1.5, Fiber 0.2, Sugar 0.9, Protein 2.5

STUFFED CUCUMBERS



Stuffed Cucumbers image

An alternative way to use up the bounty of cucumbers from your garden. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Provided by Molly53

Categories     Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

3 cucumbers, peeled and cut in half
1 cup tomatoes, chopped
1 onion, peeled and minced
1 1/2 cups cooked chicken, minced
1 tablespoon ketchup
1 teaspoon salt
1/4 teaspoon pepper
paprika
1 tablespoon butter
1 tablespoon flour
1 cup milk
breadcrumbs, buttered and browned

Steps:

  • Scoop pulp from middle of cucumbers, reserve pulp.
  • Salt shells lightly and place close together in a buttered pan.
  • Mix pulp with tomato, onion, chicken and seasonings.
  • Melt butter and add flour, stirring until smooth.
  • Add milk and cook, stirring constantly until thickened.
  • Add to pulp mixture and fill cucumber shells.
  • Bake at 350F for 20 to 25 minutes.
  • Sprinkle buttered crumbs evenly over the top and serve.

Nutrition Facts : Calories 144.5, Fat 6, SaturatedFat 2.9, Cholesterol 37, Sodium 480.4, Carbohydrate 12.1, Fiber 1.4, Sugar 4.7, Protein 11.7

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