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Make stuffing by sautéing zucchini, bell peppers, carrots, and onion in 1/2 tablespoon olive oil; season with fresh herbs of your choice. When barely cooked, add currants, brown basmati, and wild rice and stir for a few minutes until fragrant and toasty. Add stock, stirring, bring to a boil. Cover and reduce heat to a very low; let simmer 40 to 45 minutes.
Preheat the oven to 350°F.
When stuffing is ready, prepare trout by rubbing inside flesh and outside of fish with olive oil. Rub inside with a piece of lemon, and season with salt and pepper. Arrange trout in an oiled baking dish and stuff each with 1/2 cup or so of the rice mixture. Bake 20 minutes.