Petit Farcis Stuffed Peppers Tomatoes Courgettes

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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.

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 an Index Chopping Board Set you 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).

Here are more of my favourite kitchen tools

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

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5 from 3 votes

Petit Farcis Stuffed Peppers

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

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: Main Course

Cuisine: French

Keyword: French recipe, stuffed vegetable, Summer vegetables

Servings: 8 people

Calories: 376kcal

Author: Laura Tobin

Ingredients

For the filling

• 10 oz mincemeat
• 10 oz sausage
• 2 eggs
• 1 onion
• 3 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

US Customary – Metric

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Instructions

• Soften the stale bread with milk and let it rest for 30 minutes if the bread is hard
  
• Add the mincemeat, the sausages without the skin and the salt
  
• Add salt, the onion, parsley, lemon zest and cheese
  

Preparing the vegetables

• Cut the top of the tomatoes
  
• 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
  
• Cut the top of the round courgettes
  
• Remove the seeds, chop the rest and add to the meat
  
• Top the peppers and remove the seeds
  
• Chop the tops of the peppers and add to the mix
  

Stuffing

• Oil a baking dish
  
• Arrange the vegetables and add salt
  
• Stuff with the mix
  
• Cook in a hot oven at 180 C – 350 F for 40 minutes
  

Video

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Notes

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.

Nutrition

Nutrition Facts

Petit Farcis Stuffed Peppers

Amount Per Serving

Calories 376 Calories from Fat 153

% Daily Value*

Total Fat 17g 26%

Saturated Fat 5g 25%

Cholesterol 77mg 26%

Sodium 824mg 34%

Potassium 420mg 12%

Total Carbohydrates 40g 13%

Dietary Fiber 3g 12%

Sugars 30g

Protein 12g 24%

Vitamin A 79.1%

Vitamin C 186.9%

Calcium 13.6%

Iron 8.5%

* Percent Daily Values are based on a 2000 calorie diet.

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