1. 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.
2. 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.
STUFFED PEPPERS:
1. Wash the peppers. Cut ˝ inch off each stem end. Remove the seeds and membranes. Reserve the tops.
2. Sprinkle cavities with salt and loosely fill them with stuffing. Replace tops.
3. Line a 4-quart heavy covered stove-top casserole with lettuce leaves and arrange the peppers over them. Combine the tomatoes, salt, and broth and pour over the peppers. Spoon butter over each pepper.
4. Bring to a boil, reduce to a simmer and cook covered, for 45 minutes. When they are done, do not uncover for 15 minutes, and then serve.
