1/3 c. long-grain rice
2/3 c. water
1/2 lb. ground beef
1/2 lb. coarsely ground lamb
1 med. ripe tomato, finely chopped
2 med. yellow onions, peeled and chopped sm.
3 tbsp. tomato paste
2 tbsp. minced parsley
1 tsp. salt
1/2 tsp. paprika
Freshly ground black pepper to taste
Pinch of ground allspice

To partially cook rice, bring rice and water to a boil, reduce heat to a simmer, cover, and cook for 10 minutes. Drain and cool. Combine with rest of ingredients and mix well.

This filling can be used to stuff an assortment of vegetables. it fills about 8 large-sized tomatoes or green or red bell peppers. It is also enough to fill about 12 to 14 small Japanese eggplants.