In a large mixing bowl, combine the rice, ground meat, chopped onion, minced garlic, allspice, cinnamon, salt, and black pepper. Mix well.

Heat olive oil in a large pot over medium heat. Add the filling mixture and sauté for about 5-7 minutes until the meat is browned.

Add 1 cup of water to the pot, bring to a boil, then reduce heat and simmer for about 15 minutes until the rice is cooked. Remove from heat and let cool slightly.

Blanch the Swiss chard leaves in boiling water for 2-3 minutes until softened. Drain and cool in ice water.

Take a Swiss chard leaf, place a spoonful of the filling at the base, fold the sides over, and roll tightly. Repeat with remaining leaves and filling.

Place the stuffed chard rolls in a baking dish. Drizzle with olive oil and lemon juice.

Add a little water to the bottom of the dish, cover with foil, and bake in a preheated oven at 350°F (175°C) for 30-40 minutes.