1. In a 2-quart covered saucepan bring 2 cups of water to boil. Add the rice, return to the boil, cover, and turn off the heat. Let stand for 5 minutes. Drain and cool before proceeding with the recipe. 2. Mix cooked rice thoroughly with the stuffing ingredients. 3. Melt butter in skillet over medium high heat and saute garlic for a few minutes. 4. Add meat with spices and cook until browned. 5. Fill the vegetables loosely with the rice and meat mixture. The rice will expand during cooking, so do not pack; leave room at the top or the sides. 6. Arrange the vegetables in a covered, deep skillet. 7. Simmer, covered, along with the water, tomato sauce, and lemon juice on low heat (30 minutes for bell peppers and zucchini; 20 minutes for tomatoes). 8. Check sauce levels occasionally to see that it is not evaporating. If it gets low, add more hot water, tomato sauce and lemon as necessary. ---------------------------------------------------------------------------
Nutrition
Ingredients
