How about buying some Roma tomatoes and filling them?
Or as you said add an egg...or 2 eggs...maybe 3 depending on how much hamburger rice stuff you have, add some grated cheese if you haven't already and pack it into a mold or loaf pan and bake it.
Call it "Stuffed Peppers Without the Peppers".
Linda C

I'd make Bierocks - mid west "hot pockets" as it were. Use a bierock dough recipe or frozen bread dough from the freezer section. I like to put a half slice of American cheese on mine; maybe Swiss would be good with the lamb and rice?

Dough

2 cups warm water
2 (.25 ounce) packages active dry yeast
1/2 cup white sugar
1/4 cup margarine, softened
1 egg
2 teaspoons salt
7 cups all-purpose flour

Prepare dough: In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Mix in sugar, margarine, egg, salt and 1/2 of the flour. Beat until smooth; add remaining flour until dough pulls together. Place in oiled bowl. Cover with foil and refrigerate for 2 hours or overnight, OR let it rise for 1 hour.

Punch down dough and divide into 20 pieces. Spread each piece of dough out on an un-floured surface and fill with approximately 2 tablespoons filling. fold dough over and seal edges. Place on greased cookie sheet and let rise for 1 hour.

Bake in the preheated oven for 25 minutes, or until golden brown.

I'd probably make stuffed eggplants with a Middle Eastern flavor.

Cut an eggplant in half lengthwise and put face down on a paper plate and cook on high in the microwave until flesh softens up enough to remove. Then cut around the edges and remove eggplant, leaving about 1/4" shell. (A grapefruit knife makes quick work of this step.) With this method, you should be able to separate and cut out the long threads of seeds and discard them. Chop the remaining eggplant and saute in olive oil with chopped onions and garlic, if there isn't already some in your filling.

Mix with the filling and add cinnamon, ground cumin and some fresh (or crumbled dry) mint and chopped parsley to taste. Add diced tomato (fresh or canned) to moisten. Stuff the eggplant shells with the mixture, sprinkle with feta cheese and bake at 375 until they're heated through, probably about 20 minutes.

Burritos. I don't care for rice in burritos, but many people do. I think I'm outnumbered on that score.

Jim

Can you adjust the seasoning and turn the mixture into Greek Meatballs or Greek Cabbage Rolls?

Home Cookin Chapter: Recipes From Thibeault's Table

Greek Meatballs With Avgolemono Sauce
=====================================
These are extremely tender and flavourful meatballs

1 1/4 lbs Lean Ground Beef
1/2 lb lean ground pork
2 slices of bread, made into crumbs and soaked with milk
3 garlic cloves
1 small grated onion
2 tablespoons chopped parsely
1/2 to 1 cup chopped spinach, squeezed dry
1 tablespoon chopped mint
2 teaspoon grated lemon zest
1 teaspoons dried oregano
2 eggs
1/3 cup uncooked rice
salt and pepper to taste

Option: Add some fresh chopped dill as well

5 cups chicken broth

Sauce

2 egg yolks
1 whole egg
juice of 1 large lemon (1/4 cup)
1 1/2 cups of broth (from cooking meatballs)

Makes approximately 48 meatballs.

As an alternative to the egg/lemon sauce, try doing this instead:
Make a roux with butter and flour, add the chicken stock that you cooked the meatballs in, simmer, add some of the hot sauce to an egg yolk and then slowly stir the mixture back into the remaining sauce. Add lemon juice. Add the meatballs and simmer on low for a few minutes. Do not boil if using the egg yolk.

.
Mix the two meats together well and add the rest of the ingredients and
mix well using hands.

Saute a small amount to taste for seasoning and adjust seasoning as
needed.

Form into meatballs the size of walnuts and saute until brown. Drain on
paper towels and then add to a pot of chicken broth.

Simmer for 40 minutes until tender.

Remove meatballs from broth. Strain broth and reserve 1 1/2 cups.
Return broth to stove and bring to a boil.

Beat egg yolks and egg with lemon juice and slowly whisk the hot broth
into egg mixture.

Return sauce to sauce pan and heat on low stirring until sauce
thickens. Do not bring to a boil.

Add meatballs and continute to heat until meatballs are hot and coated
with sauce.

Home Cookin Chapter: Recipes From Thibeault's Table

Greek Cabbage Rolls in Avgolemono Sauce
=======================================
Greek Cabbage Rolls in Avgolemono Sauce

1 large Savoy cabbage
(Steam cabbage just long enough so that you can separate the leaves)

Chicken broth
head of garlic

For the Stuffing

1 onion chopped
1/4 cup chopped parsley
2 tablespoons butter or olive oil
1 pound ground pork
2 cloves minced garlic
1/2 cup chopped fresh dill
zest from one lemon
3/4 cup to 1 cup of raw rice, Cooked until almost tender.

Prepare filling

Saute onion in oil or butter until tender. Add minced garlic and cook for 30 seconds.

Mix together the pork, rice, cooked onions, parsley, dill , lemon zest and season with salt and pepper.

Form the cabbage rolls and place in a deep oven proof casserole. Add enough chicken broth to almost cover. Add a number of peeled and cracked garlic cloves and a few sprigs of dill. Top with any leftover cabbage leaves. Cover and bake for about 2 hours in a low oven (325F).

Avgolemono Sauce

Rather than make the traditional Avgolemono sauce enriched with eggs, I make a sauce using:

3 tablespoons butter
3 tablespoons flour
3 cups of chicken broth
salt
pepper
juice of one lemon
lemon zest optional

Make a roux using the butter and flour. Add the chicken broth and when the sauce is cooked add the juice of one lemon and the zest if using. Season with salt and pepper and serve over the cabbage rolls.

Cabbage Rolls can be prepared earlier in the day and then reheat in the Avgolemono sauce.

Add a scrambled egg, veggies, and fry it into fried rice.

: )
lyra

How about a Shepherd's pie knock-off? I'd go very light on the potatoes though.... maybe top with a mash of cauliflower instead.

AM

I second the burritos idea. Occasionally, when I have leftover rice in the refrigerator or freezer & I'm making burritos, I'll include it in the filling.

Or you could turn it into soup. Add some broth, canned tomatoes & kidney beans, corn, a little cilantro, garlic...

Thanks for the incredible ideas --- now, I think I don't have enough filling left!!!

Scoop out the middle of zucchini, fill with your meat/rice mixture, top with some shredded cheese and bake.