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.
Mix cooked rice thoroughly with the stuffing ingredients.
Melt butter in skillet over medium high heat and saute garlic for a few minutes.
Add meat with spices and cook until browned.
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.
Arrange the vegetables in a covered, deep skillet.
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).
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.