Chorizo and Cherry Tomato Stuffed Cucumbers
Cucumber boats filled with paprika-slicked chorizo and blistered cherry tomatoes. Served cold against the heat.
- Total
- 25 min
- Serves
- 2
Transform your leftovers into a refreshing and flavorful dish with chorizo and cherry tomatoes stuffed in crunchy cucumbers, perfect for a protein-packed meal.
Ingredients
- 1 large Cucumber
- 150 grams Chorizo
- 200 grams Cherry Tomatoes
- 1 teaspoon Dried Herbs (e.g., oregano, thyme)
- 1 tablespoon Olive Oil
- Salt (to taste)
- Pepper (to taste)
Instructions
- Slice the cucumber in half lengthwise and scoop out the seeds to create a boat for the filling.
- In a skillet, heat the olive oil over medium heat and add the chorizo; cook until browned and cooked through.
- Add halved cherry tomatoes and dried herbs to the skillet; cook until the tomatoes are softened.
- Season the mixture with salt and pepper to taste.
- Spoon the chorizo and tomato mixture into the cucumber boats.
Nutrition (per serving)
- Calories
- 450
- Protein
- 35 g
- Fat
- 30 g
- Carbs
- 15 g
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