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Stuffed Brussels Sprouts

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  Brussels sprouts 2 Pound
  Italian salad dressing 1 Cup (16 tbs)
  Cottage cheese 1⁄2 Cup (8 tbs)
  Grated onion 1⁄2 Teaspoon
  Blue cheese 2 Ounce, crumbled (1 Package)
  Seasoned salt 1⁄2 Teaspoon

In a medium saucepan, pour lightly salted water to cover brussels sprouts.
Cook over medium heat until crisp-tender, about 15 minutes; drain.
With a small melon ball cutter or knife, remove center core from each cooked sprout.
Reserve centers for another use.
Place shells cut-side down on paper towels to drain thoroughly, about 15 minutes.
Place drained sprouts in a medium bowl; pour salad dressing evenly over each sprout.
Cover and refrigerate 6 hours or overnight; drain.
In a small bowl, combine cottage cheese, grated onion, blue cheese and seasoned salt.
Spoon cheese mixture evenly into drained sprouts.

Recipe Summary


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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1340 Calories from Fat 752

% Daily Value*

Total Fat 85 g131.3%

Saturated Fat 22.3 g111.4%

Trans Fat 0 g

Cholesterol 53.8 mg17.9%

Sodium 5873.3 mg244.7%

Total Carbohydrates 110 g36.8%

Dietary Fiber 34.5 g138.1%

Sugars 43.1 g

Protein 57 g114.1%

Vitamin A 148.8% Vitamin C 1285.6%

Calcium 79.9% Iron 80.4%

*Based on a 2000 Calorie diet


Stuffed Brussels Sprouts Recipe