Farcis Niçois are Nice-style stuffed vegetables and, as the name suggests, are a typical dish from Nice, where Sophie and I used to live. This is a usually a summer’s dish, but you can generally find all the vegetables you need pretty much all year round.
Whilst this recipe can be pretty time-consuming to make, the upside is that it is cheap and healthy. We accompanied our stuffed vegetables with Bulgar, but you can also serve them with rice, Ebly or couscous (semoule in French).
- Onions - 1 (red, big)
- Tomatoes - 8
- Peppers - 2 (1 red, 1 green)
- Aubergine - 1
- Potatoes - 2
- Courgettes - 2
- Pork - 1kg (mince)
- Milk - 200ml
- Shallots - 1 (big)
- Parsley - Half a bunch
- Bread - 2 slices (preferably white)
- Soak the bread in the milk
- Mix all the stuffing ingredients together in the food processor
- Cut the veg, fill them with the stuffing and put them in a roasting tray
- Cook in the oven for 45 mn at 240ºC
Get all your vegetables and the food processor, with the blade on, ready.
Get all your ingredients for the stuffing ready.
Pour the milk into a soup plate and soak the bread well.
Peel the large shallot and put it into the food processor. Mix well. Add the parsley. I tend to have some in the freezer, ready chopped, to save time 😉 Mix some more. Add the bread and mix again. Season your stuffing with salt and black pepper according to taste. As this recipe makes a big quantity of stuffing I usually do it in two batches in the food processor.
Put the oven on at full whack. Cut your peppers in half and empty them. Cut your courgettes and aubergines in half. Cut your potatoes in half and dig a hole - more or less a cone shape- with a small, sharp knife so you can use this cone on top of the stuffing as a hat. Cut the onion in half and remove some of the inner layers with a knife, like for the potatoes. You can use this bit of the onion as a top or add it to the stuffing mix. Cut the top part of the tomatoes. Empty them with a teaspoon and mix this extra pulp with the rest of the stuffing.
With a teaspoon fill in all the vegetables with some stuffing. Don't hesitate to put a lot in as it will shrink a fair amount when it's cooked. Put the "hats" on the vegetables that have them, and place all your stuffed vegetables in a roasting tray. I had to use two roasting trays as there was quite a lot.
Cook in the oven for 45 mn at 240ºC. First the vegetables will produce a lot of water. The amount depends on which veg you have chosen. Towards the end the water will have mostly evaporated, so don't hesitate to add a bit of water to your roasting tray at the end of the cooking time if need be, or you'll end up with burnt juices at the bottom. Also depending on the size of your potatoes you might have to cook them for a bit longer.
Don't forget, if you like this recipe please share it! We'd love it if you came back and shared your comments, thoughts, and rating on this dish once you've made it. Bon appétit!
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