Colombian Stuffed Cucumbers

Colombian Stuffed Cucumbers

This is one of my favorite dishes from my dear mom: stuffed cucumbers! Yeah! She actually doesn’t like cooking as much as I do, but she is very good in the kitchen and I was counting the days to have them and learn how to make them so I could share them with you. As I like to experiment with other textures and flavors, we changed this recipe a little bit to make it healthier and the results were amazing. So here it goes:

Ingredients

Serves: 4 stuffed cucumbers

For the stuffing

  • 1 medium size ripe tomato grated
  • 1 yellow onion grated
  • 1 small carrot grated
  • 1/2  red pepper grated (skinless)
  • 1/2 tspn of turmeric
  • 4 big leaves of cilantro cimarron finely chopped
  • 1/2 cup of green peas
  • 1/2 cup of green beans (habichuelas) finely chopped
  • 2 celery stalks finely chopped
  • 2 cups of home-made chicken stock
  • 1 cup of cooked basmati rice (or any other rice you prefer)
  • Salt and pepper to taste

Directions:

Mix all ingredients for the stuffing and cooked at medium heat for 30 minutes and reduce. Lastly, add the rice in small portions, stir it and let it dry for a little longer. The consistency must be thick but wet. Once is ready, let it cool down and set aside.

For cooking the stuffed cucumbers

  • 4 medium size cucumbers (variety: Archucha)
  • 1 cup of coconut milk

Cut the tip of the cucumber, about 3 cms. Clean the cucumbers inside, removing the seeds. Then stuff the cucumbers and use the cut tip backwards as a mini lid to close the cucumber.
Move the stuffed cucumbers into a deep dish side by side. Add 1 cup of  coconut milk and cook for 20 minutes at medium heat.
Remove, serve and enjoy!

If you cook it, I would love to know what you think. I totally love this recipe, reminds me of my mom every time!

1 Comment
  • juanospina
    Posted at 19:16h, 26 May Reply

    Que bien menita
    Enviado desde mi smartphone Samsung Galaxy.

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