Stuffed Cucumber Cups
Summer has gone by real fast and it’s hard for me to keep track with all Summer activities and baking marathon. For some reasons, I managed to travel a lot this year and we’ll go for another trip in two weeks. This time it will be with my family members. Mom has been wanting to go on a family trip for quite some time and finally we could make it happen.
With traveling here and there, it’s hard to keep track on what you eat, especially since we’re a foodie family. We always look forward to try new dishes during our traveling. New dish doesn’t necessarily equals healthy dish. So to balance it out, I try to make happy healthy meals at home. This time, my healthy dish is stuffed cucumber cups. I’ve been eating them non-stop.
I came up with the idea of using cucumber cups when I was searching for a low-carb appetizer. The idea popped into my mind again this week as I read The Whole30 Program. Thanks to my dear friend, Alice, who inspired me to try this program. My fillings are ground turkey, but you can replace it with ground chicken.
I have also added 15-years balsamic vinegar from B.R. Cohn Winery for extra taste. Their balsamic Vinegar of Modena begins with the juice of Trebbiano grapes simmered in copper pots and then aged for 15 years in small oak, cherry, mulberry, chestnut, and juniper barrels. How cool is that?
I’d love to hear about your Summer. What is your favorite Summer treats?
Stuffed Cucumber Cups
Ingredients
- 2 cloves garlic minced
- 1 tbs minced ginger
- 2 tbs olive oil
- 1/2 cup cashews toasted and roughly chopped
- 1/4 cup finely diced red bell pepper
- 1 pound ground turkey
- 2 sprigs green onion + more for garnish
- 3 tbs B.R. Cohn balsamic vinegar
- Salt and pepper
- 4 cucumbers hollowed into cups
Instructions
- In a large skillet over medium-high heat, add the olive oil to the pan.
- Add the garlic and ginger, and cook for 1 minute.
- Add the bell pepper, green onion, and turkey. Cook, breaking up the turkey with a spatula until the turkey is thoroughly brown.
- Add salt, pepper, and balsamic vinegar.
- Spoon the turkey mixture into the cucumber cups and top with cashew and green onions.
Allie | Baking a Moment says
These look fantastic Linda, and so satisfying! Love that they’re so healthy!
Admin says
Thanks, Allie 🙂
Kayleigh @ Sugar in My Texas Tea says
The stuffing sounds yummy! They look on the tall side; were they are to eat? So pretty!
Admin says
Hahaha, yes, of course you can eat them 🙂 Thanks for the visit, Kayleigh.
Aishwarya S says
It’s such a great idea! And so much with the presentation. Great work! 🙂
Admin says
Thanks 🙂
Michelle @ The Complete Savorist says
I love putting things in or on cucumbers in place of bread. I love the flavors of your filling.
Admin says
Thanks, Michelle 🙂
The Ninja Baker says
And thank you Linda for the reminder to create cucumber cups! Yours do look lovely…They actually look a bit like sushi to me =)
P.s. Lucky you that you’ve been enjoying summer travels =) You deserve some R & R.
Admin says
Thanks. Hope you could get some R&R too 🙂
Kirsten says
Linda,
I’m always looking for ways to turn my farm share veggies into enticing snacks for my family.
These look great! Thanks!
Admin says
Thanks, Kirsten 🙂
Ashleigh says
These look so good! We love cucumber around here and I might have to make these with some that are growing in the garden! Thank you for sharing!
Admin says
Thanks for the visit, Ash 🙂
Liz says
I’ve had chicken salad and crab salad in cucumber cups. Your turkey filling looks like a terrific, healthy option!
Admin says
Glad you like it, Liz 🙂
Claire says
These look delicious! What a great idea – I would have never thought of mixing meat and cucumbers!
Admin says
Thanks, Claire 🙂