recette légumes farcis

Recipe for stuffed vegetables

Recipe for stuffed vegetables

Stuffed vegetables are a Provencal, Nice, Mediterranean and Occitan speciality made with Mediterranean vegetables stuffed with meat or other ingredients and baked in olive oil. Discover this recipe for stuffed vegetables, the real traditional Provencal recipe!


  • Vegetables of your choice (about ten): peppers, onions, large mushrooms, tomatoes, zucchinis, eggplants, potatoes
  • 400g of minced beef
  • 200g of minced pork meat
  • 1 egg
  • 1 tablespoon breadcrumbs
  • 2 tablespoons of chopped parsley
  • 10cl of chicken stock
  • Extra virgin olive oil from the Vallée des Baux de Provence – old fashioned taste
  • salt, pepper
  • 1 onion


Wash your vegetables.

For peppers and tomatoes, cut off the top of the vegetables and scoop them out (keep the cap and pulp).

For zucchinis and eggplants, dig them out to insert the stuffing and drain them on a colander.

If you want to use mushrooms, remove the stem and peel them.

For potatoes and onions, peel them and dig them with a spoon (keep what you hollow out when cooking).

Preheat the oven to 180°C.

In a bowl, add the minced pork and beef, the egg and the breadcrumbs and mix. Then add the chopped onion and parsley and season.

Then, insert the stuffing into the vegetables (don’t forget to put the caps back on the peppers and tomatoes).

In a suitable dish, add extra virgin olive oil and place the stuffed vegetables. Also add the pulp of the hollowed-out vegetables and 20 cl of water.

Finally, put the vegetables in the oven for about 1 hour, keeping an eye on them: as soon as they start to brown, cover the dish with aluminum foil.

This balanced recipe for stuffed vegetables will remind you of the flavors of the Mediterranean and will satisfy all your friends and family!