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Petits Farcis Monégasques
A delightful dish of small, hollowed-out vegetables (like tomatoes, zucchini, and bell peppers) stuffed with a savory mixture of minced meat, herbs, and breadcrumbs, then baked to perfection.
ð§ ææ
- 4 medium Small tomatoes
- 4 medium Small zucchini
- 4 mixed colors Small bell peppers
- 250 g Ground beef or lamb
- 1 small Onion(finely chopped)
- 2 cloves Garlic(minced)
- 50 g Breadcrumbs
- 2 tbsp Fresh parsley(chopped)
- 1 tsp Herbes de Provence
- 3 tbsp Olive oil
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Preheat oven to 190°C (375°F).
- 2
Prepare the vegetables: slice off the tops of the tomatoes, zucchini, and bell peppers. Scoop out the seeds and pulp to create hollows for the stuffing. Reserve the scooped-out pulp from the tomatoes.
- 3
In a bowl, combine the ground meat, chopped onion, minced garlic, breadcrumbs, chopped parsley, Herbes de Provence, 1 tablespoon of olive oil, salt, and pepper. Mix well.
- 4
Stuff the hollowed-out vegetables with the meat mixture. You can also add some of the reserved tomato pulp to the stuffing for extra moisture.
- 5
Arrange the stuffed vegetables in a baking dish. Drizzle with the remaining olive oil and season with a little more salt and pepper.
- 6
Bake for 35-40 minutes, or until the vegetables are tender and the filling is cooked through and browned.
- 7
Serve hot.
ð¡ ããã®ã³ã
- âUse a variety of colorful bell peppers for a visually appealing dish.
- âIf you don't have Herbes de Provence, a mix of dried thyme, rosemary, and oregano can be used.
- âFor a lighter version, use lean ground turkey or chicken instead of beef or lamb.
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- Add cooked rice or quinoa to the stuffing mixture.
- Incorporate other vegetables like eggplant or small onions.
- A vegetarian version can be made using a filling of rice, lentils, herbs, and vegetables.