Entree: Montenegro – Southern Culinary Region – Japraci (Mediterranean-style stuffed peppers with lamb and rice)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 55 min

Total 1 hr 40 min

Ingredients

- 6 large bell peppers, tops removed and seeds discarded (choose red or yellow)
- 1 lb (454 g) ground lamb
- 1/2 cup (100 g) long-grain rice, rinsed
- 1 small yellow onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 large egg
- 1/4 cup (15 g) fresh parsley, finely chopped
- 2 tbsp (30 ml) olive oil, plus 2 tbsp (30 ml) for sauce
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) dried oregano
- 1/2 tsp (2.5 g) crushed red pepper flakes (optional)
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 can (14 oz / 400 g) crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) low-sodium chicken or vegetable broth
- 1 bay leaf
- Juice of 1/2 lemon (about 1 tbsp / 15 ml)
- 2 tbsp (30 ml) water if needed to loosen filling

Instructions

1. Preheat oven to 375°F (190°C). Lightly oil a baking dish large enough to hold the peppers snugly.
2. In a small saucepan bring 1 cup (240 ml) broth to a simmer, add the rinsed rice, cover, and cook 8 minutes off-heat until partially tender; drain any excess and let cool slightly.
3. Heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, 5–7 minutes. Add garlic and cook 30 seconds more until fragrant. Transfer to a bowl to cool slightly.
4. In a large bowl combine the ground lamb, partially cooked rice, sautéed onion and garlic, egg, parsley, paprika, oregano, red pepper flakes if using, lemon juice, salt, and black pepper. Mix until evenly combined; add 2 tbsp (30 ml) water only if mixture seems dry.
5. Stuff each bell pepper with the lamb mixture, packing gently but leaving a small gap at the top for expansion. Place stuffed peppers upright in the prepared baking dish.
6. In a separate bowl whisk together crushed tomatoes, tomato paste, 2 tbsp (30 ml) olive oil, remaining 3/4 cup (180 ml) broth, and bay leaf. Pour the sauce around the peppers (not overfilling the peppers).
7. Cover the dish tightly with foil and bake for 40 minutes. Remove the foil and bake another 15–20 minutes until peppers are tender and filling is cooked through (internal temperature of lamb should reach 160°F / 71°C).
8. Remove bay leaf, spoon sauce over the peppers, and let rest 5 minutes before serving. Garnish with extra chopped parsley and an optional drizzle of olive oil.