Core veggies, there are special tools to carve zucchini and eggplant but a small knife will also do the job, just be careful! Soak dried peppers in boiling water for at least 30 minutes, then drain well. Rinse grape leaves thoroughly. Peel and trim bottoms and tops of the onions, cut them from the side halfway, and add to hot salted water for at least 15 minutes to easily peel the layers that we will stuff.

Mix all filling ingredients in a large bowl and adjust salt/lemon/spices to your liking.

Coat bottom of a large pot with some olive oil and cover with potatoes in a single layer. Stuff the veggies. The easiest way to roll the grape leaves is to lay them flat and place ½ -1 tbsp filling (depending on the size of the leaf) in the center, roll up the bottom part, fold in the edges from the sides, and roll all the way up. Place stuffed veggies tightly in the pot as you go, with the veggies that require longest cooking time closer to the bottom, in this case, the dried peppers.

Mix together the stock and pour into the pot until just reaching the top layer (not covering). Bring to a boil, cover, and let simmer over low heat for 1.5 hours or until veggies are tender and the rice is cooked through. Check on them after 1 hour.

If flipping the pot before serving please be careful, there will be very hot liquid in there. Traditionally you cover the pot with a large plate or tray and then flip the pot upside down.