Stuffed Grape Leaves + Stuffed Peppers With Squash

Name: Stuffed Grape Leaves + Stuffed Peppers With Squash Blossoms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 fresh picked grape leaves washed; 8 small peppers ( Red Bell, Green Bell or Green Italian Peppers); 8 Squash Blossoms; 2 lbs of ground lamb, ground beef or ground buffalo 80 % lean; ( you can use a combination of any of these meats mixed together or any one single meat ); 2 tsps ground allspice; 1 tsp ground cinnamon; 1 tsp sea salt; A few grinds of fresh black pepper or a pinch of Alleppo pepper; 2 cups of long grain white rice; 5 cups of V 8 Juice or Tomato Juice ( Spicy or regular); 2 large cloves of garlic crushed and minced; Fresh mint or dried mint leaves, one generous handful. Nice additions are a few sprigs of fresh oregano + /or woolly thyme.; Optional additions:; 1 large tomato minced; 1 small zucchini minced; 1 small red bell pepper minced; 1 large cooked potato, peeled and chopped.; Have ready a large pot with lid. 1 1/2 cups of water.

Servings: persons

50 fresh picked grape leaves washed
8 small peppers ( Red Bell, Green Bell or Green Italian Peppers)
8 Squash Blossoms
2 lbs of ground lamb, ground beef or ground buffalo 80 % lean
( you can use a combination of any of these meats mixed together or any one single meat )
2 tsps ground allspice
1 tsp ground cinnamon
1 tsp sea salt
A few grinds of fresh black pepper or a pinch of Alleppo pepper
2 cups of long grain white rice
5 cups of V 8 Juice or Tomato Juice ( Spicy or regular)
2 large cloves of garlic crushed and minced
Fresh mint or dried mint leaves, one generous handful. Nice additions are a few sprigs of fresh oregano + /or woolly thyme.
Optional additions:
1 large tomato minced
1 small zucchini minced
1 small red bell pepper minced
1 large cooked potato, peeled and chopped.
Have ready a large pot with lid. 1 1/2 cups of water.

1
In a large bowl mix the meat, seasonings, rice and optional additions together.
2
In another large bowl placed washed leaves and pour cups of boiling water over the leaves to blanch. Prepare peppers by cutting of caps and cleaning out seeds, rinse inside and out with water.
3
When cool enough to handle place one leave underside up on a plate or cutting board with stem facing you, with a sharp knife remove the stem and discard. Place a small amount of the meat mixture in a line on the leave. Turn the bottom up and the sides in and roll into a cigar shape. Stuff peppers and replace caps. If using squash blossoms, place stuffing into blossoms and gently fold blossoms over stuffing.
4
Place peppers in pot sitting them tightly together. Place grape leaves on top of peppers, blossoms on top of grape leaves. Pour water and juice over until they a just barely covered, add garlic + chopped or crushed mint, oregano + thyme over all.
5
Cover with lid and bring up to a boil, then turn down to a simmer until tender. About 1/2 hour. When just about tender shut off the heat and let them sit to absorb the liquid. Salt to taste.

1884

kcal

Calories

Fat

329

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 50 fresh picked grape leaves washed, 8 small peppers ( Red Bell, Green Bell or Green Italian Peppers), 8 Squash Blossoms, 2 lbs of ground lamb, ground beef or ground buffalo 80 % lean, and more.

Yes, Stuffed Grape Leaves + Stuffed Peppers With Squash Blossoms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Grape Leaves + Stuffed Peppers With Squash Blossoms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions