Provençal Stuffed Vegetables
Provençal stuffed vegetables are a traditional dish made with summer vegetables (tomatoes, zucchini, peppers) stuffed with a mixture of meat, breadcrumbs, herb
Provençal stuffed vegetables are a traditional dish made with summer vegetables (tomatoes, zucchini, peppers) stuffed with a mixture of meat, breadcrumbs, herbs, and garlic.
Time
1 h. 45 min. =
45 min. +
1 h.
Utensils
1 knife1 baking dish1 oven1 bowl
Ingredients for 6 parts
- 6 tomatoes
- 1 egg
- 1 c. à c. provence herbs
- 0.5 c. à c. sea salt
- 100 g. breadcrumbs
- 2 garlics
- 2 c. à s. parsley
- 3 c. à s. olive oil
- 0.5 c. à c. black pepper
- 2 poivrons
- 100 ml. semi-skimmed milk
- 3 zucchinis
- 400 g. sausage meat
Steps
- Preheat the oven to 180°C (350°F).
- Wash the vegetables. Cut off the tops of the tomatoes and peppers. Scoop out the insides of the vegetables.
- Cut the zucchini in half lengthwise and scoop out the insides.
- Prepare the stuffing: in a bowl, mix the sausage meat, breadcrumbs soaked in milk, egg, minced garlic, parsley, salt, pepper, and herbs de Provence.
- Stuff the vegetables with the meat mixture.
- Arrange the stuffed vegetables in a gratin dish. Drizzle with olive oil.
- Bake for 1 hour, or until the vegetables are tender and the stuffing is cooked through.
- Serve hot.