Provençal Stuffed Vegetables
Céréales contenant du gluten Lait Oeufs
1 h 45 min. Difficile 6 parts 1,24 € / part 318 kcal

Provençal Stuffed Vegetables

PRÉPA45 min
CUISSON1 h
TOTAL1 h 45 min

Provençal stuffed vegetables are a traditional dish made with summer vegetables (tomatoes, zucchini, peppers) stuffed with a mixture of meat, breadcrumbs, herbs, and garlic.

Ustensiles

baking dish
bowl
knife
oven

Ingrédients — 6 parts

tomatoes 6
egg 1
provence herbs 1 tea s.
sea salt 0.5 tea s.
breadcrumbs 100 g.
garlics 2
parsley 2 table s.
olive oil 3 table s.
black pepper 0.5 tea s.
poivrons 2
semi-skimmed milk 100 ml.
zucchinis 3
sausage meat 400 g.

Préparation

1

Preheat the oven to 180°C (350°F).

2

Wash the vegetables. Cut off the tops of the tomatoes and peppers. Scoop out the insides of the vegetables.

3

Cut the zucchini in half lengthwise and scoop out the insides.

4

Prepare the stuffing: in a bowl, mix the sausage meat, breadcrumbs soaked in milk, egg, minced garlic, parsley, salt, pepper, and herbs de Provence.

5

Stuff the vegetables with the meat mixture.

6

Arrange the stuffed vegetables in a gratin dish. Drizzle with olive oil.

7

Bake for 1 hour, or until the vegetables are tender and the stuffing is cooked through.

8

Serve hot.

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