These low-fat stuffed grape leaves look difficult, but are a snap to make.

Serves 10


  • 1 tablespoon olive oil
  • 1 cup finely diced onion
  • 2 teaspoons minced garlic
  • 1/2 cup finely diced red bell pepper
  • 1 cup long grain white rice
  • 2 teaspoons salt
  • 1/2 teaspoon fresh ground black pepper
  • 3 cups cooked cranberry, pink or red beans
  • 1/2 cup canned tomato, diced in juice
  • 2 tablespoons currants
  • 1/4 cup minced parsley
  • 1 tablespoon dry oregano leaves
  • 2 tablespoons fresh minced mint
  • 3 tablespoons fresh minced dill weed
  • 1 jar (8-ounce) grape leaves, packed in brine
  • 1/2 cup fresh lemon juice
  • 3 cups low sodium vegetable broth

Preheat oven to 350 degrees F. In a heavy pan, sauté onion in olive oil. Add garlic and cook over medium heat.
Add diced red pepper, white rice, salt and black pepper; sauté for 2 minutes. Add cooked beans, tomato, currants, parsley, oregano, mint and dill; sauté 2 minutes.
Remove from heat. Drain grape leaves and rinse. Place 2 tablespoons of filling on each leaf, vein side up. Fold sides over and roll tightly as if making a burrito.
Line a 9” x 13” baking dish with a layer of grape leaves. Place rolled dolmas snugly into dish. Place layer of grape leaves on top.
Place lemon juice and vegetable broth into a small saucepan and bring to a boil. Remove from heat and pour over dolmas. Cover with foil and bake for 40 minutes. Cool slightly before serving.

Serv. Size: 3 Dolmas

Amount Per Serving

Cals: 195 From Fat: 9%

Total Fat: 1.9g

Cholesterol: 0mg

Sodium: 624mg

Total Carb: 35.3g

Dietary Fiber: 5.1g

Sugars: na

Protein: 10.1g

Source: Compli