Petits Farcis Provene Stuffed Baked Vegetables
Bring the flavors of the French Riviera to your table with Petits Farcis Provençaux, a delightful dish of stuffed baked vegetables that embodies the essence of Provençal cuisine. This traditional recipe transforms fresh zucchini, tomatoes, bell peppers, and eggplant into irresistible vessels filled with a savory mixture of ground beef and pork, aromatic herbs like parsley and thyme, and a touch of Parmesan for richness. With a golden breadcrumb topping and perfectly tender vegetables, each bite is a harmonious balance of textures and flavors. Easy to prepare and brimming with Mediterranean charm, these baked vegetables are perfect as a main course or a flavorful side dish. Whether served warm or at room temperature, this comforting and elegant dish is a celebration of seasonal ingredients and rustic French sophistication.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 large Tomatoes
- 1 large Bell peppers
- 1 medium Eggplant
- 2 tablespoons Olive oil
- 200 grams Ground beef
- 100 grams Ground pork
- 1 small Onion
- 2 cloves Garlic cloves
- 2 tablespoons Fresh parsley
- 1 teaspoon Fresh thyme
- 100 grams Breadcrumbs
- 30 grams Parmesan cheese, grated
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Wash the vegetables thoroughly. Cut the zucchini and eggplant in half lengthwise. Slice the bell pepper in half and remove the seeds and membranes. Cut the tops off the tomatoes and scoop out the pulp, reserving it for later.
Using a small spoon, scoop out the flesh of the zucchini and eggplant, leaving a 1/4-inch shell. Chop the scooped-out flesh finely and set aside.
Place the hollowed vegetables on a baking tray or in a baking dish. Drizzle with 1 tablespoon of olive oil and lightly season with a pinch of salt and pepper. Set aside.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and cook until softened, about 3 minutes. Add the minced garlic and cook for another minute.
Add the ground beef and ground pork to the skillet. Cook until browned and fully cooked through, breaking up the meat with a spoon as it cooks. Stir in the reserved zucchini and eggplant flesh, along with the chopped tomato pulp. Cook for about 5 minutes until the mixture thickens slightly.
Remove the skillet from heat. Stir in the breadcrumbs, grated Parmesan cheese, chopped parsley, thyme, egg, salt, and black pepper. Mix well to combine.
Spoon the filling into the hollowed vegetables, pressing down gently to pack the filling tightly. Mound a little extra filling on top if necessary.
Bake the stuffed vegetables in the preheated oven for 35-40 minutes, or until the vegetables are tender and the filling is golden brown on top.
Remove from the oven and let cool slightly before serving. Enjoy the Petits Farcis Provençaux warm or at room temperature!
Nutrition Facts
Calories |
477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1042 mg | 45% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 13.3 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 168 mg | 13% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1093 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
