Stuffed Cucumber Bites

Stuffed Cucumber Bites

Cucumber is one of those ingredients that boasts incredible versatility. Its crisp texture and mild flavour make it an excellent base for a wide variety of appetisers.

There are so many delicious dishes you can create from the humble cucumber, from salads and dips to elegant hors d’oeuvres. This recipe offers yet another way to present this vegetable with a little imagination and a whole lot of colour.

Keeping it fresh and healthy, these stuffed cucumber bites are a vibrant and nutritious option for pretty much, any gathering. They are made with brown rice, creamy avocado, spicy jalapeño, red capsicum, crunchy carrot, and green beans.

The combination of these ingredients not only provides a burst of flavours but also a pleasing array of colours, making the dish visually appealing.

When entertaining, I like to ensure a perfect balance of rich, indulgent foods with fresh, light options. It’s also important to strike a balance between more complex or time-consuming recipes and those that are easy to prepare.

These stuffed cucumber bites are quick to assemble, making them an ideal choice for hosts who want to offer something delicious and impressive without spending hours in the kitchen.

As with many appetisers, there are countless ways you could customise these cucumber bites to suit different tastes and occasions. You could experiment with different fillings, such as quinoa instead of brown rice, cream cheese & salmon or add a variety of herbs and spices to change the flavour profile.

The flexibility of this recipe allows you to be creative and adapt it to whatever ingredients you have on hand, ensuring that your appetisers are always fresh, exciting, and of course, full of flavour.

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Stuffed Cucumber Bites

(Serves 12 Prep 30mins)

You Will Need:

• Continental Cucumber: I prefer the continental cucumber as I prefer the texture. I leave the skin on for both texture and colour but you can remove it with a small paring knife or peeler. You want the large size & cut into 3 portions to make deseeding a little easier. 1 cucumber should suffice but you may need 1 1/2, depending on the length of your cucumber but aim for 1 inch pieces for the final result.
• Microwave Brown Rice: You can buy 2 cups of brown rice in a pack here in Australia and it is the easiest option when you only require a small amount of rice. You won’t use it all but you can add the rest into a meal for later.
• Avocado & jalapeño dip: My recipe is here or you can substitute with your favourite dip. I think the little kick of jalapeño, the freshness of the lime juice, the creaminess of the avocado and the coriander bring a nice contrast of flavour to the fresh vegetables.
• Carrot: You will probably only use 1/2 and although the recipe says julienned, I think the julienne peeler makes them too fine and difficult to feed through the cucumber, so just finely chop into sticks.
• Beans: Fresh string beans cut in 1/2 lengthways is what I have used. They don’t need to be any finer.
• Red Capsicum: You only need about a quarter of a fresh red capsicum cut into long sticks.

Instructions:

1. Prepare the Cucumber: Begin by removing the ends of the cucumber & cut the cucumber into three equal lengths. This will create manageable sections for hollowing and stuffing.
2. Hollow Out the Cucumber: Using a corer or a sharp knife, carefully hollow out each cucumber section, removing the seeds. Be sure to leave at least a 5ml rim of the cucumber. Aim for a hollow centre that can hold the filling without the cucumber collapsing.
3. Prepare the Brown Rice: Microwave the brown rice cup according to the directions on the packet. This usually involves heating it on high for approximately 45 seconds. Ensure the rice is fully cooked then cool.
4. Stuff the Cucumber with Rice: Use the handle of a teaspoon to evenly scoop the brown rice into the hollow centre of each cucumber length. Press the rice firmly against one side of the hollowed cucumber to create space for the other ingredients and to ensure it stays in place.
5. Add Carrot and Capsicum: Bunch together thin strips of carrot and red capsicum. Insert these strips into the cucumber alongside the rice. The vegetables should fit snugly next to the rice, adding both colour and crunch. (Leave the green beans until everything else is in)
6. Pipe in the Dip: Fill a piping bag with the avocado and jalapeño dip. Using a piping tip, carefully pipe the dip into both ends of each cucumber length. The dip will act as a flavourful binder and add creaminess to the appetiser. It is much simpler with a piping bag & tip but otherwise cut the bottom corner off a zip lock bag.
7. Insert the Green Beans: This ingredient should be left until last. Insert the green beans into the cucumber sections. Make sure they are distributed evenly and are visible at the ends of the cucumber for a colourful presentation.
8. Pack the Filling Firmly: If the filling feels loose, add more of the vegetables to ensure everything is packed firmly inside the cucumber. This will prevent the filling from falling out when the cucumbers bites are picked up.
9. Cut into Bite-Sized Pieces: Once the cucumbers are filled and packed tightly, cut each length into 3 or 4 pieces, depending on your desired bite size. Aim for pieces that are approximately 1 inch each for easy handling and eating.
10. Serve and Enjoy: Arrange the stuffed cucumber bites on a serving platter or on canapé plates. They are best eaten fresh & not stored.

Helpful Tips

• The larger the size of the cucumber, the more filling it will hold. I had a medium sized cucumber available to me so that is what I have used.

• You can buy a tool to hollow out your cucumber- the same tool can be used to take the seeds out of chilli- great little tool- click on image below to purchase.

• It is easier to work out what size you want your cucumber pieces and cut 2-3 x that length for hollowing and stuffing.

• I found putting the rice in the hollow cucumber first was easier, than trying to get it in there when your other ingredients are already in. I used the handle of a teaspoon to pack the rice down.

• As the bottom of the cucumber pieces is hollow too, you want to make sure your stuffing is full (a tight fit) to avoid the ingredients falling out the bottom when picked up. Your other option here is to cut the cucumber into the sized pieces that you want to serve and use a melon baller to scoop out 1/2 the seeds in each piece, however, the stuffing won’t look as neat.

• I initially used a vegetable julienne peeler for the veggies but found it easier to stuff the cucumber with thinly hand cut lengths of the carrot, beans and red capsicum.

• I have used my Avocado & Jalapeño dip (Recipe here) but you could substitute with your favourite dip.

• It is easier to use a piping bag to pipe the dip into the cucumber. I did this step after adding the carrot and red Capsicum but before adding the beans.

Stuffed Cucumber Bites

Recipe

(Serves 12 Prep 30 mins)

Ingredients

• 1 large Continental cucumber
• ¼ Red Capsicum julienned
• ½ Carrot julienned
• 6 Green string beans cut in 1/2 lengthways
• 1 microwave cup Brown Rice
• 1/2 cup Avocado & Jalapeño Dip (My Recipe here)

Method

1. Remove the ends of the cucumber
2. Cut the cucumber length into 3
3. Use a corer or sharp knife to hollow out the cucumber (remove the seeds)
4. Microwave the Brown rice cup as per directions on the packet (approx 45 secs on high)
5. Use the handle of the teaspoon to evenly scoop brown rice into the hollow of the cucumber lengths and press against one side
6. Bunch together the carrot and red capsicum & insert into the cucumber
7. Use a piping bag & tip to pipe in the dip to both ends of each cucumber length
8. Insert the beans into the cucumber
9. If the filling is not packed in firmly, it will fall out so you may need to fill more of the vegetables 
10. Cut each cucumber length into 3 or 4 depending on the size bites you want (I suggest approx 1 inch each)
11. Serve & Enjoy!

Wine Pairing Suggestions:

Sauvignon Blanc: This wine is known for its high acidity and citrusy flavours, which will complement the freshness of the cucumber and the slight heat from the jalapeño dip.

Riesling: A dry or off-dry Riesling will offer a nice balance of sweetness and acidity. The sweetness can help tame the spiciness of the jalapeño while the acidity refreshes the palate.

Pinot Grigio: This wine has a crisp and clean profile with subtle fruit flavours that will not overpower the delicate flavours of the vegetables.

Rose: A light and dry rose with hints of red fruits & a crisp finish can complement a multitude of flavours including the freshness of ingredients used in this recipe

Prosecco: Light, bubbly, and slightly sweet, Prosecco can add a festive touch and complement the dish’s freshness and slight spiciness.

Cava: This Spanish sparkling wine has a bit more complexity than Prosecco, with a crisp and dry finish that can balance the dish’s varied textures and flavours.

Pairing Tips:

• Acidity: The wine should have good acidity to match the fresh vegetables and balance the richness of the avocado dip.
• Fruitiness: A hint of fruitiness in the wine can complement the sweetness of the carrot and capsicum.
• Avoid Heavy Reds: Heavy red wines might overpower the delicate flavours of the dish. Stick to lighter options.