Niçoise Stuffed Vegetables or PETITS FARCIS NIÇOIS

Mediterranean Niçoise Stuffed Vegetables with Mixed Meat – Healthy & Flavorful

A recipe that smells of the sun of southern France and the charm of Nice. As with all slightly traditional family recipes, every family has its own version: using a single type of meat or several, with lamb, beef, only pork… or a mix, depending on taste.

After exploring many versions ( from Michelin-starred chefs to those who inherited the recipe from their grandmother, and even the world-champion version ) I tried to create a synthesized recipe for Niçoise stuffed vegetables. One tip I absolutely loved: dusting the vegetables with powdered sugar before stuffing them, for a beautifully caramelized result that makes all the difference.

You can vary the vegetables as you like; this time, I chose tomatoes, round zucchinis, and onions, but you can also enjoy eggplants, potatoes, or peppers. Some even like to cook a bit of rice at the same time to soak up the juices… In any case, the result is fabulous, both for the aroma coming from the oven and the taste of these stuffed vegetables ! Visually, they look like little colorful candies filled with sunshine, and you can’t help but fall for them!


Ingredients serves 2 :

Vegetables

  • 2 large tomatoes

  • 2 round zucchinis

  • 2 onions (better if it’s white onions)

Stuffing (Farce)

  • 100 g ground beef

  • 100 g ground pork

  • 100 g ground veal

  • 1 small garlic clove, minced

  • ½ onion, finely chopped

  • 50 g stale bread crumb soaked in a little milk (or fresh breadcrumbs)

  • 1 small egg (or ½ large, beaten)

  • 20–30 g grated Parmesan (optional but recommended)

  • Fresh flat-leaf parsley, basil, or oregano, chopped

  • Salt and pepper

  • Olive oil

  • Stock cube or leftover meat stock

  • Powdered sugar

Preparation :

Prepare the Vegetables

  • Cut off the tops of the tomatoes and zucchinis (keep the tops).

  • Gently scoop out the insides, reserving the flesh of the tomatoes and zucchinis. Salt them lightly and keep the juice that comes out of the tomatoes.

  • Peel the onions, cut off the tops, then hollow them out, leaving 2–3 outer layers intact.Blanchir les légumes

  • Bring a large pot of salted water to a boil. Blanch the round zucchinis for 5 minutes. Blanch the onions for 10 minutes. Drain and set aside.

Preparer the stuffing

  • Sauté the onions, zucchini flesh, and tomato flesh in a drizzle of olive oil to slightly dry them out.

    In a mixing bowl, combine:

    • the ground meats

    • the cooked vegetable flesh

    • the garlic

    • the squeezed-out bread

    • the egg

    • the Parmesan

    • the herbs

  • Season with salt and pepper. Mix well.

Stuff the Vegetables

  • Fill each vegetable with the stuffing, being careful not to pack it too tightly. Replace the tops.

Bake the Vegetables

  • Preheat the oven to 180 °C (350 °F).

  • Brush a baking dish and the vegetables with olive oil. Sprinkle a little powdered sugar on the bottom of the dish and on the oiled sides of the vegetables (this helps caramelize them).

  • Drizzle with a little olive oil and add 3 tablespoons of stock or meat broth to the bottom of the dish.

  • Bake for about 40–50 minutes, until the vegetables are nicely colored and lightly roasted.

  • When serving, collect the juices from the stuffed vegetables and turn them into a simple dressing with a splash of balsamic vinegar.