Stuffed vegetables is a typical dish from Provence. You can take one vegetable and stuff in the same way, or combine two or three small ones on the same plate, making a delicious main dishes with a drizzle of home made tomato and thyme sauce, or a fresh side salad.
The size of your chosen vegetables will largely depend if you are serving a snack, starter or main meal, but you should try to serve one each of the vegetables of your choosing per person. The vegetables of choice are tomatoes, courgettes, peppers, onions and aubergines. If you can find mini-vegetables these are ideal, if not cut your vegetables down to portion size.
Some recipes will bulk the meat content with fresh breadcrumbs or rice. You can also add the finely chopped tomato, onion and aubergine when preparing your vegetables. Sauté the onion and cool before adding to the meat.
Also many butchers sell freshly made Farcis so all you have to do is prepare the vegetables, stuff, bake and serve.
You will also need 250g each of minced beef and pork.
2 cloves garlic, crushed and chopped
1 heaped teaspoon of Herbes de Provence
Salt and pepper
1 tablespoon of Olive Oil
Heat the oven to 180°
Prepare your vegetables.
Take the top off tomatoes and scoop out the insides to form cups. You can save the tomato insides to add to your meat mixture for extra flavour. Turn the tomato cups upside down to drain a little while preparing the remaining vegetables.
Take the top off the onions and carefully remove the inner layers to form onion cups. For added flavour finely chop the insides of the onions, sauté in a little olive oil until soft, cool and add to the meat mixture.
Take the top off or halve the peppers and discard the insides.
Halve or portion into quarters, depending on the size, the aubergines and courgettes. With a spoon careful scoop out the insides to form a cup. Discard the courgette insides, but you could bulk out the meat with the aubergine, finely chopped.
Lay the vegetables on a baking tray and coat in a little olive oil.
Combine the meat, herbs, garlic, seasoning and a beaten egg.
Fill the vegetables into the cavities of your vegetables.
Bake in the oven for around 45 minutes to 1 hour. Your vegetables should be soft but not broken. If the tops look as if they are over-cooking, lay a sheet of foil gently across the top to prevent burning.