Little Stuffed Vegetables, Nice-Style Recipe
Little Stuffed Vegetables, Nice-Style
Flavors of Nice
Total time: 1hr to 2hr
Preparation time: 20 minutes
Oven temperature: 180° C (350° F)
Cooking time: About 90 minutes
Difficulty: Easy
Chef's Note

This recipe is a summer delight. You can stuff any soft-fleshed vegetable with this method.

In the traditional recipe, stewing meat was used, but you can use leftover meat from a stew, braise or pot-au-feu and reduce the cooking time to 30 minutes. The stuffed vegetables can be eaten cold or hot.

- Eggplants
- Zucchini
- Onions
- Tomatoes
- Peppers
- 500 g (18 oz.) stewing meat
- 50 g (2 oz.) grated Parmesan
- 3 cloves of garlic, crushed
- 2 onions
- 2 eggs
- 1 glass of red wine
- Bread crumbs
- Olive oil
- Flat leaf parsley, salt and pepper
  1. Halve the vegetables - tomatoes, eggplants, onions and zucchini; hollow them out carefully, being sure not to tear through the skin; chop the flesh;
  2. in a cocotte or Dutch oven, cook the meat and onions in a glass of red wine over low heat for an hour - check the liquid level occasionally to be sure the mixture doesn't stick;
  3. chop the meat and onions; add the vegetable flesh, parsley, garlic, beaten eggs and parmesan;
  4. stuff the hollowed vegetables with the mixture; cover with bread crumbs and drizzle with olive oil;
  5. place in a baking dish and cook in the oven for 30 minutes.
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