Peel the zucchini.
Cut off the stem ends and dip in salt (this facilitates the scooping-out process).
With a potato peeler scoop out the inside of each zucchini. (Use the pulp for another use.)
Combine the one teaspoon salt and one-half teaspoon black pepper and sprinkle the inside of each zucchini with the seasoning.
For the filling, wash the rice.
Combine it with the meat, salt, black and red pepper, tomatoes and green pepper.
Stuff the zucchini with the mixture.
Place the stuffed zucchini in a pot side by side.
Add the four cups water, lemon juice and salt to taste.
Place a heavy plate over the zucchini.
Bring to a boil over high heat.
Reduce heat and cook about thirty minutes, or until rice is cooked.
Drain liquid.