Stuffed Grape Leaves + Stuffed Peppers With Squash Blossoms

• 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.

fresh picked grape leaves washed, peppers, blossoms, ground lamb, ground allspice, ground cinnamon, salt, black pepper, long grain white rice, tomato juice, garlic, fresh mint, additions, tomato, zucchini, red bell pepper, potato, water

Taken from www.epicurious.com/recipes/member/views/stuffed-grape-leaves-stuffed-peppers-with-squash-blossoms-50087330 (may not work)