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Stuffed Cucumbers

Servings: 1 platter full
Author: Kelly the Kitchen Kop


  • 3-4 cucumbers peeled if desired, but sometimes I'll leave strips of the skin on for decoration (note that I don't always get these organic, since cucumbers are usually a ways down on the Dirty Dozen list, currently #20, and the skin usually is peeled off)
  • 8 ounces cream cheese softened (I buy this organic cream cheese from pastured cows)
  • 1 package of goat cheese sometimes I buy the herbed variety OR Feta cheese is good too
  • 3 green onions chopped
  • 1 teaspoon garlic powder
  • 1 Tablespoon of parsley chopped
  • Sprinkle Sea salt, pepper, and paprika on top, if desired
  • Optional: cherry tomatoes see the photo below the recipe


  • Cut off the tops and bottoms of the cucumbers and slice in half length-wise.  Scoop out the seeds with a spoon.
  • Mix the other ingredients together -- this is a very versatile recipe, just use the herbs and seasonings you like, however much depending on how mild or flavorful you like it. We like a lot, but I switch it up every time I make it depending on what I have on-hand.  
  • Stuff the "boats" with the cheese mixture.  Slice into bite-sized pieces for serving and place on a platter. Add toothpicks if desired. (If you have extra cheesy filling leftover, it's a great dip for celery, crackers, tortilla chips, etc.)