Instructions:

1. Prepare the vegetables by cutting off the tops and removing the seeds and membranes. If using bell peppers, cut off the tops and remove the seeds and white ribs from the inside. If using zucchinis or eggplants, cut off the ends and scoop out the flesh, leaving a shell to stuff.

2. Rinse the rice under cold water until the water runs clear, then drain.

3. In a large bowl, mix together the ground beef or lamb, onion, garlic, parsley, cilantro, tomato paste, olive oil, cumin, cinnamon, allspice, salt, and pepper.

4. Add the rice to the meat mixture and mix well.

5. Stuff the vegetables with the meat and rice mixture, packing it tightly.

6. In a large pot, arrange the stuffed vegetables in a single layer.

7. In a separate bowl, mix together the tomato sauce, vegetable or chicken broth, and lemon juice. Pour the mixture over the stuffed vegetables in the pot.

8. Bring the liquid to a boil, then reduce the heat to low and let simmer for about 45 minutes to 1 hour, or until the vegetables are tender and the rice is cooked.

9. Serve the Mahshi hot, garnished with additional parsley or cilantro if desired. It can be enjoyed on its own or with a side of bread or rice.