Oven-Baked Stuffed Grape Leaves with Lemon and Herbs

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Tender grape leaves stuffed with a fragrant mix of rice, fresh herbs, and lemon, slow-baked until the flavors meld beautifully. This Mediterranean recipe (vegetarian), ready in about 85 minutes, pairs grape leaves, rinsed and drained, long-grain rice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 30 grape leaves, rinsed and drained
• 1 cup long-grain rice
• 1/4 cup olive oil
• 1 medium onion, finely chopped
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh mint, chopped
• 2 tbsp fresh parsley, chopped
• 1/4 cup lemon juice
• 1 1/2 cups vegetable broth or water
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 350°F. In a skillet, heat 2 tbsp olive oil over medium heat and sauté 1 medium finely chopped onion for 4-5 minutes until translucent and fragrant.
2. Step 2: Add 1 cup long-grain rice and stir for 2 minutes to coat the rice in oil. Pour in 1 1/2 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, cover, and cook for 10 minutes until rice is partially cooked and liquid is absorbed.
3. Step 3: Remove from heat and stir in 2 tbsp chopped fresh dill, 1 tbsp chopped fresh mint, 2 tbsp chopped fresh parsley, and 1/4 cup lemon juice. Let the filling cool for 10 minutes.
4. Step 4: Lay out one grape leaf (30 leaves), vein side up. Place 1 tbsp filling in the center near the stem end. Fold sides over and roll tightly into a cigar shape.
5. Step 5: Drizzle the bottom of a 9x13 inch baking dish with 2 tbsp olive oil. Arrange the stuffed grape leaves seam side down in tight rows.
6. Step 6: Drizzle remaining 2 tbsp olive oil and 1/4 cup lemon juice over the stuffed leaves. Add 1/2 inch water if needed to cover the bottom.
7. Step 7: Cover the dish tightly with foil and bake for 45 minutes at 350°F until the leaves are tender and flavors melded.
8. Step 8: Let rest for 10 minutes before serving, garnish with extra lemon wedges if desired.