Stuffed Grape Leaves

Smartpoints value per serving
Total Time
1 hr 16 min
11 min
1 hr 5 min
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. Combine the turkey, rice, onion, garlic, mint, salt, and pepper in a large bowl. 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. Place the roll, seam-side down, in the Dutch oven. Repeat with remaining grape leaves and filling to make 24 stuffed grape leaves.
  3. Combine the tomato sauce, water, and lemon juice in a medium bowl. Pour the sauce over the grape leaves in the Dutch oven. 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 tablespoons sauce per serving.

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