Middle Eastern Stuffed Veggies
I love this forum that I discovered. As to the stuffed veggies, I am not really a recipe person, so if you like exact measurements I am sorry.
Core veggies/scoop out inside: tomato, carrots, zuchini, potato, pepper, etc
Ground lamb (or beef), finely chopped onion, toasted pine nuts
parboiled rice (whatever kind you like). How much rice to meat ratio is really up to you. Then season with salt, cinnamon, allspice, pepper, clove. Line the bottom of a pot (that is not very wide so the veggies are squashed next to eachother) with some carrot slices or whatever, and then put the veggies in and almost cover with broth and cook for like an hour with the cover on low.