You are here

Stuffed Brussels Sprouts

admin's picture
  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


Rate It

Your rating: None
Average: 4.3 (15 votes)