Stuffed Vegetables (petits Farcis)
Stuffed Vegetables, or Petits Farcis in French, are a classic dish from the Provence region. This recipe features a delicious filling of ground meat, herbs, and breadcrumbs, stuffed into a variety of fresh vegetables.
Ingredients
- 4 large tomatoes
- 4 small zucchinis
- 4 bell peppers (assorted colors)
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 500g ground meat (beef, pork, or a mixture)
- 1/2 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh thyme, chopped
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the tomatoes and bell peppers, and scoop out the seeds and membranes. Trim the zucchinis and hollow them out using a spoon, leaving a sturdy shell. Reserve the scooped-out flesh for the filling.
- In a large bowl, combine the ground meat, chopped onion, minced garlic, breadcrumbs, parsley, thyme, and the reserved flesh from the vegetables. Season with salt and pepper, and mix well.
- Stuff the hollowed-out vegetables with the meat mixture, pressing gently to fill them completely.
- Place the stuffed vegetables in a large, oiled baking dish. Drizzle with olive oil and bake for 45-50 minutes, or until the vegetables are tender and the filling is cooked through.
- Serve the stuffed vegetables hot, garnished with additional fresh herbs if desired.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 20g
- Carbohydrates
- 15g
- Fat
- 18g
Supplies
Baking dish Knife Cutting board Bowl Spoon
Tools
Oven Stovetop
Serving suggestions
Serving suggestions: Serve the stuffed vegetables with a side of crusty bread and a green salad for a complete meal.
Tips & tricks
Tips: You can customize the filling by adding other ingredients such as rice, cheese, or different herbs to suit your taste.
Cost
$15