Petit Farcis Stuffed Peppers Tomatoes Courgettes

Stuffed Peppers, tomatoes or courgettes are called in French Petit Farcis. It is a typical dish from Nice and Provence: Mediterranean vegetables stuffed and cooked in the oven.

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In this recipe, I stuff them with a mix of pork and beef, the most common way to make them.

If you want to use them as a starter or side dish you can fill them just with breadcrumbs flavored with cheese and local herbs, thyme, basil or parsley.

However, if you are using only bread for stuffing, the center can be very dry.

Make sure you use small vegetables and add a softer cheese like mozzarella or feta.

Once you empty the vegetables, you are left with the inside pulp and the tops.

Because I don't like to waste any food, I remove the seeds, finely chop them and mix it with the filling.

They add flavor and juice to the stuffing.

As a matter of interest, I always cut my vegetables over a dedicated vegetable cutting board as it is more hygienic.

I use a Joseph Joseph Large Index Advance Chopping Board Setyou can find on Amazon (affiliate link)

Each board is colour coded and has a symbol indicating its use e.g. meat (red), fish (blue), vegetables (green), and cooked food (white).

 

The Petit Farcis recipe is featured in episode 4 of the video series:

Spring Starters/Spring Started in the Cote d'Azur.

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Each Sunday I will publish a video featuring a place to visit, a restaurant and a recipe.

Next week we are staying local, so don't miss it.

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You can watch Nice Market and the Petit Farcis video here below:

5 from 3 votes
Petit Farcis Stuffed Peppers Mince

Petit Farcis Stuffed Peppers
Prep Time
15 mins

Cook Time
40 mins

Total Time
55 mins

 

It is a typical dish from Nice and Provence: Mediterranean vegetables stuffed and cooked in the oven. If you want to use them as a starter or side dish you can fill them just with breadcrumbs flavored with cheese and local herbs, thyme, basil or parsley. However, if you are using only bread for stuffing, the center can be very dry. Make sure you use small vegetables and add a softer cheese like mozzarella or feta.

Course:

Main Course
Cuisine:

French
Servings: 8 people
Calories: 414 kcal

Ingredients
For the filling
  • 300
    gr
    mincemeat
  • 300
    gr
    sausage
  • 2
    eggs
  • 1
    onion
  • 100
    gr
    3 1/4 oz stale bread
  • 1/2
    cup
    milk
  • 1
    tsp
    salt
  • 1
    tbsp
    parsley
  • 1
    tsp
    lemon zest
  • 1/2
    cup
    grated Gruyere cheese
The vegetables
  • 8
    red peppers
    or
  • large tomatoes
    optional
  • round courgettes
    optional
  • large onions
    optional
  • 2
    tbsp
    olive oil

Instructions
  1. Soften the stale bread with milk and let it rest for 30 minutes if the bread is hard

    stale bread with milk
  2. Add the mincemeat, the sausages without the skin and the salt

  3. Add salt, the onion, parsley, lemon zest and cheese

Preparing the vegetables
  1. Cut the top of the tomatoes

    Cut the top of the tomatoes
  2. Empty the inside of the tomatoes and add it to the meat. This is optional. If you prefer, remove the seeds and add only the juices

    Empty the inside of the tomatoes
  3. Cut the top of the round courgettes

    cut the top of the courgettes
  4. Remove the seeds, chop the rest and add to the meat

  5. Top the peppers and remove the seeds

    top the peppers
  6. Chop the tops of the peppers and add to the mix

    chop the top of the peppers
Stuffing
  1. Oil a baking dish

  2. Arrange the vegetables and add salt

    arrange the vegetables
  3. Stuff with the mix

    stuff with the meat
  4. Cook in a hot oven at 180 C - 350 F for 40 minutes

Recipe Video

Recipe Notes

Calories 414 calories per serving
Fat 21 gr per serving
Carbohydrates 42 gr per serving
Proteins 15 gr per serving
Sugar 31 gr per serving
Sodium 461 mg per serving

Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.

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tuffed Peppers, tomatoes or courgettes are called in French Petit Farcis. It is a typical dish from Nice and Provence: Mediterranean vegetables stuffed and cooked in the oven.

  6 comments for “Petit Farcis Stuffed Peppers Tomatoes Courgettes

  1. 30th April 2018 at 5:29 pm

    It’s been so long since I’ve had stuff peppers! These look so comforting! Love the sausage and meat combo in there 🙂

    • Laura
      30th April 2018 at 7:00 pm

      Yes, now that the season starts again, I am ready to get back to them

  2. 30th April 2018 at 5:41 pm

    These stuffed peppers looks absolutely wonderful and so inviting Laura. I love all those Mediterranean dishes – so yummy and healthy. Yumm, yumm.

    • Laura
      30th April 2018 at 7:00 pm

      Thank you Ramona

  3. Arjhon
    1st May 2018 at 4:17 am

    Stuffed peppers is one of our favorite food to make every weekend. This one looks so healthy, fresh and delicious! Definitely trying this. Thanks for this recipe.

    • Laura
      1st May 2018 at 5:57 am

      Thank you Arjhon, and the season is about to start

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