Petits Farcis Niçois are a quintessential dish from Nice and the Côte d’Azur — small summer vegetables (tomatoes, courgettes, peppers, onions) hollowed out and stuffed with a savoury meat and herb filling, then baked until golden and fragrant. The smell that fills the kitchen is absolutely irresistible.
Ingredients (serves 4)
- 4 medium tomatoes
- 2 medium courgettes (zucchini)
- 2 small round peppers
- 2 small onions
- 300 g minced pork (or a mix of pork and beef)
- 2 garlic cloves, crushed
- 1 egg
- 2 tbsp breadcrumbs
- Fresh basil and flat-leaf parsley, finely chopped
- Olive oil
- Salt, pepper, herbes de Provence
Instructions
- Preheat the oven to 180°C (350°F). Oil a large baking dish.
- Slice the tops off the tomatoes and courgettes. Scoop out the insides with a teaspoon, leaving a 1 cm shell. Reserve the scooped-out flesh.
- Halve and hollow out the peppers and onions.
- Finely chop the scooped-out vegetable flesh and mix with the minced meat, garlic, egg, breadcrumbs, basil and parsley. Season generously with salt, pepper and herbes de Provence.
- Generously fill each vegetable with the stuffing. Place them in the baking dish, drizzle with olive oil.
- Place the vegetable “lids” on top.
- Bake for 40–45 minutes until the vegetables are tender and the stuffing is cooked and golden on top.
Bon appétit! 🍅🌿🇫🇷