Entree: France – French Riviera – Petits Farcis (Small stuffed vegetables from the French Riviera filled with herbed meat and breadcrumbs)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 40 min

Additional 10 min

Total 1 hr 25 min

Ingredients

- 8 small tomatoes (about 2 lb / 900 g total)
- 4 small zucchini (about 1 lb / 450 g total)
- 4 small bell peppers or sweet peppers (about 1 lb / 450 g total)
- 1 lb (454 g) mixed ground pork and beef (or ground pork), usable weight
- 1 cup (100 g) fresh breadcrumbs
- 1 large egg (50 g)
- 3 tbsp (45 ml) olive oil, plus extra for drizzling
- 1 small onion, finely chopped (about 3 oz / 85 g)
- 3 cloves garlic, minced (about 9 g)
- 2 tbsp (8 g) chopped flat-leaf parsley
- 1 tsp (1 g) dried Herbes de Provence or 1 tbsp (3 g) fresh thyme leaves
- 2 tbsp (30 ml) tomato paste
- 1/4 cup (60 ml) dry white wine or water
- Salt and black pepper to taste (no measurement)
- 1/4 cup (25 g) grated Gruyère or Parmesan cheese (optional, for topping)

Instructions

1. Preheat the oven to 375°F (190°C). Cut the tops off the tomatoes, zucchini, and peppers; reserve tops and seeds. Hollow out each vegetable with a spoon, collecting the flesh into a bowl. Lightly salt the hollowed vegetables inside and set them upside down on a rack to drain for 10 minutes.
2. Heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic until softened, about 3–4 minutes. Add the reserved chopped vegetable flesh and cook until reduced, about 5 minutes. Deglaze with the white wine or water and simmer until liquid mostly evaporates; remove from heat and let cool slightly.
3. In a mixing bowl combine the ground meat, breadcrumbs, egg, tomato paste, chopped parsley, Herbes de Provence, cooked vegetable mixture, 1 tbsp (15 ml) olive oil, salt, and pepper. Mix until just combined.
4. Spoon the filling into the hollowed vegetables, pressing lightly to compact but not overfill. Replace the tops of the vegetables or cover each with a thin slice of reserved vegetable or tomato top.
5. Arrange the stuffed vegetables in a baking dish snugly. Drizzle with the remaining 1 tbsp (15 ml) olive oil and a little water or stock (about 1/4 cup / 60 ml) to keep moist. Cover the dish with foil.
6. Bake covered for 25 minutes, then remove foil, sprinkle with grated cheese if using, and bake an additional 10–15 minutes until vegetables are tender and tops are golden.
7. Let rest 5 minutes before serving. Serve warm with crusty bread or boiled potatoes.