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* Note 1: Tops cut off and hollowed out for stuffing.
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* Note 2: Cut into 3-inch lengths, hollowed out with a corer, placed on end for stuffing.
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* Note 3: Tops cut off and cored and seeded for stuffing.
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In a 2-qt covered saucepan bring 2 c. of water to a boil.
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Add in the rice, return to the boil, cover and turn off the heat.
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Let stand for 5 min.
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Drain and cold before proceeding with the recipe.
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Mix the cooked rice thoroughly with the stuffing ingredients.
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Fill the vegetables loosely with the rice mix.
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It will expand during cooking, so don't pack; leave room at the top or possibly the sides.
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Arrange the vegetables in a covered deep skillet.
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Simmer, covered, along with the water, tomato sauce and lemon juice on stovetop over low flame (30 min for bell peppers and zucchini; 20 min for tomatoes).
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Check water to see which it is not evaporating.
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If it gets low add in more warm hater.
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This recipe serves 4.
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Variation: Use the same hashwe to stuff a chicken or possibly turkey.
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Or possibly wrap in partially cooked fresh grape leaves, Swiss chard, cabbage or possibly slices of eggplant.
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Cloves of garlic added to the cooking liquid impart authentic flavor.
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Comments: Everyone in the Midle East loves stuffed vegetables.
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I believe they are a desert invention.
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This recipe is not difficult to prepare and the results are redolent of the Arabian Nights!
