Hashweh

Ingredients:
2 cups water
1 cup long-grain rice raw
½ lb finely ground lamb
½ lb finely ground beef
1 pinch ground cinnamon
¾ tsp ground allspice
salt to taste
freshly-ground black pepper to taste
3 tbsp butter
4 medium tomatoes, tops cut off and hollowed out for stuffing.
6 medium zucchini, cut into 3-inch lengths, hollowed out with a corer, placed on end for stuffing.

4 medium bell peppers, tops cut off and cored and seeded for stuffing.
1. In a 2-quart covered saucepan bring 2 cups of water to a boil. Add the rice, return to the boil, cover and turn off the heat. Let stand for 5 minutes.
2. Drain and cool before proceeding with the recipe.
3. Mix the cooked rice thoroughly with the stuffing ingredients.
4. Fill the vegetables loosely with the rice mixture. It will expand during cooking, so do not pack; leave room at the top or the sides. Arrange the vegetables in a covered deep skillet.
5. Simmer, covered, along with the water, tomato sauce and lemon juice on stovetop over low flame (30 minutes for bell peppers and zucchini; 20 minutes for tomatoes).
6. Check water to see that it is not evaporating. If it gets low add more hot hater.