Petit Farcis Stuffed Peppers Tomatoes Courgettes

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

What vegetables are used for the Petit Farcis

The vegetables used for the Petit Farcis are bell peppers, round zucchini and large tomatoes.

These are all typical summer vegetables here in the South of France. They are small enough so that the stuffing cooks all the way through and round so they can stand upright in the baking dish.

If you cannot find these small round vegetables you can cut normal size vegetables lengthwise and lay them down flat.

Stuffed peppers with mince or breadcrumbs

In this recipe, I stuff them with a mix of pork and beef, which is 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 use only breadcrumbs 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.

For the stuffing I used:

• 10 oz – 300 gr mincemeat
• 10 oz – 300 gr sausage
• 2 eggs
• 1 onion
• 3 oz – 100 gr stale bread
• 1/2 cup of milk
• 1/2 cup grated Gruyere cheese
• 1 tsp lemon zest
• 1 tsp salt
• 1 tbsp parsley

Preparing the mince stuffing for the Petit Farcis

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

How to prepare the vegetables

1. Cut the top off 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
3. Cut the top off the round courgettes
4. Remove the seeds, chop the rest and add to the meat
5. Top the peppers and remove the seeds
6. Chop the tops off the peppers and add to the stuffing mix

Stuffing the pepper, zucchini and tomatoes with mince

1. Oil a baking dish
2. Arrange the vegetables and add salt
3. Stuff with the mix and drizzle with olive oil
4. Cook in a hot oven at 180 C – 350 F for 40 minutes

Tips for making the best stuffed peppers, zucchini and tomatoes

• Buy small vegetables to make sure the stuffing is cooked all the way through
• If you cannot find small vegetables you can cut regular vegetables in half lengthwise
• I recommend using the inside and the top of the vegetables by mixing it with the mince, it will make the stuffing moister. Better though to remove the seeds if there are too many
• Make sure you don’t break the vegetables while you are cleaning them
• Once the vegetables are stuffed drizzle some olive oil on top
• Pour the juices over the vegetables when you serve them, the juice is full of flavour

What to serve with the stuffed vegetables

Petit Farci is a perfect summer main course when peppers, zucchini and tomatoes are in season.  You can prepare it ahead of time and cook it just before serving it.

You can serve it with a green salad, a tabbouleh or a fresh Italian potato salad. If you want to serve it with something warm, you can serve it with baked rice, or an easy gratin dauphinoise.

More stuffed vegetable recipes

• Stuffed Round Courgettes
• Italian Rice Stuffed Tomatoes

For more zucchini, eggplants and tomatoes recipes, check out the category: Vegetables

If you are making this Petit Farcis Stuffed Peppers, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

📋 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 Time 15 minutes

Cook Time 40 minutes

⏲️Total Time 55 minutes

Servings: 8 people

Print Pin Rate

Author: Laura Tobin

Ingredients

1x2x3x

US Customary – Metric

For the filling

• 10 oz mincemeat
• 10 oz sausage
• 2 fresh eggs
• 1 onion
• 3 oz stale bread
• 1/2 cup milk
• 1 tsp salt
• 1 tbsp fresh parsley
• 1 tsp lemon zest
• 1/2 cup grated Gruyere cheese

The vegetables

• 8 red peppers or
• large tomatos optional
• round courgettes optional
• onion optional
• 2 tbsp olive oil

Equipment

• Braun blender
• Cutting board set
• Pyrex Baking Dishes

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Instructions

Preparing the stuffing

• 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 stuffing mix

Stuffing the vegetables

• Oil a baking dish
• Arrange the vegetables and add salt
• Stuff with the mix and drizzle with olive oil
• 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

Calories: 376kcal | Carbohydrates: 40g | Protein: 12g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 77mg | Sodium: 824mg | Potassium: 420mg | Fiber: 3g | Sugar: 30g | Vitamin A: 3955IU | Vitamin C: 154.2mg | Calcium: 136mg | Iron: 1.5mg

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