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.
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).
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.
Main Course
French
- 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
- 8
red peppers
or - large tomatoes
optional - round courgettes
optional - large onions
optional - 2
tbsp
olive oil
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
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
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
Recipe Video
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.
PIN IT FOR LATER
It’s been so long since I’ve had stuff peppers! These look so comforting! Love the sausage and meat combo in there 🙂
Yes, now that the season starts again, I am ready to get back to them
These stuffed peppers looks absolutely wonderful and so inviting Laura. I love all those Mediterranean dishes – so yummy and healthy. Yumm, yumm.
Thank you Ramona
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.
Thank you Arjhon, and the season is about to start