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Stuffed Lettuce Leaves

Diet.Chef's picture
Ingredients
  Iceberg lettuce leaves 3
  Canned white kidney beans 3 Ounce, drained
  Low fat cottage cheese 2 Tablespoon (Plus 2 Teaspoons)
  Onion flakes 1 Teaspoon
  Oregano leaves 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Ground red pepper 1 Dash
  Canned crushed tomatoes 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 1 Teaspoon
  Low fat american cheese 1⁄2 Ounce, cut into strips
Directions

GETTING READY
1) Preheat oven to temperature of 400 degrees.
2) Wash the lettuce leaves and keep them moist.
3) With the water still on the leaves, place them on a paper towel. Chill in the freezer for about 10 minutes. This would soften the leaves and it would be easier to roll them.

MAKING
4) Combine together the onion flakes, cottage cheese, beans, oregano, red pepper (if preferred) and salt in a small bowl.
5) Onto the center of each lettuce leaf, spoon about 1/3rd of the bean mixture. Fold the sides of the leaf over the mixture, starting from the core end. Roll to enclose the filling.
6) Put the stuffed leaves in 1 ¾-cup casserole, keeping the seam-side down. Top with the tomatoes.
7) Bake in preheated oven for about 30 minutes.
8) Take the casserole out of the oven.
9) Sprinkle Parmesan cheese all over the leaves and then top with the American cheese.
10) Return the casserole to the oven. Bake till the cheese has melted and is golden brown in color.

SERVING
11) Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Greek
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
0 Minutes
Servings: 
1

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