Stuffed grape leaves

SmartPoints® value per serving
Total Time
1 hr 16 min
11 min
1 hr 5 min
The classic Mediterranean dish will be a hit at any party or perfect for lunch, or even a salad topper. We use lean ground turkey instead of ground lamb to cut the calorie value in half.


Grape leaves

8 oz, rinsed, drained, and patted dry with paper towels

Uncooked extra lean ground turkey breast

1 pound(s)

Uncooked white rice

¾ cup(s), long-grained variety

Uncooked onion(s)

½ cup(s), finely chopped

Garlic clove(s)

2 medium clove(s), minced

Mint leaves

2 Tbsp, fresh, chopped

Table salt

½ tsp

Black pepper

½ tsp, freshly ground

Canned tomato sauce

8 oz


1 cup(s), cold

Fresh lemon juice

1 Tbsp


  1. Spray a large nonstick Dutch oven with nonstick spray. Sort the grape leaves and spread any ripped ones on the bottom of the pot. Save 24 whole leaves for stuffing.
  2. In a large bowl, combine the turkey, rice, onion, garlic, mint, salt, and black pepper. Trim any tough stems from the grape leaves. Working with one leaf at a time, place 1 rounded tablespoon of the filling in the center of the bottom third of the leaf. Fold over the sides then roll up from the bottom to form a package. In the Dutch oven, place the roll, seam-side down. Repeat with remaining grape leaves and filling to make 24 stuffed grape leaves.
  3. In a medium bowl, combine the tomato sauce, water, and lemon juice. In the Dutch oven, pour the sauce over the grape leaves. Place a heatproof plate directly on top of the leaves to prevent them from opening. Cover the pot, and bring to a boil. Reduce the heat and simmer, until the grape leaves are tender and the rice is cooked, about 1 hour. Transfer the grape leaves to a serving platter and top with the sauce. Yields 2 stuffed grape leaves with 2 tbsp sauce per serving.