Stuffed vegetables "Petit Farsi"
4 servings
30 minutes
Stuffed vegetables 'Pti Farci' are a true embodiment of French elegance in cuisine. This recipe is rooted in the traditions of Provence, where fresh vegetables stuffed with aromatic filling become the centerpiece of family meals. The combination of eggplants, tomatoes, and sweet peppers filled with tender meat and rice creates a harmony of flavors. Baked cheese adds an appetizing crust and tenderness to the dish. This versatile treat is perfect for both everyday dinners and exquisite festive tables. It can be served as a standalone dish or accompanied by greens and light sauces. In every bite lies the warmth of home and the taste of sunny French cuisine.
1
Remove the inner pulp from the vegetables and chop it finely.
- Eggplant: 1 piece
- Tomatoes: 2 pieces
- Red sweet pepper: 1 piece
- White onion: 2 heads
2
Boil rice in salted water.
- Rice: 100 g
3
Mix chopped vegetables with minced meat and cooked rice, add salt and pepper.
- Eggplant: 1 piece
- Tomatoes: 2 pieces
- Red sweet pepper: 1 piece
- White onion: 2 heads
- Ground beef: 500 g
- Rice: 100 g
- Salt: to taste
- Ground black pepper: to taste
4
Stuff the vegetables with the prepared mixture, sprinkle with grated cheese on top, and place in an oven preheated to 190 degrees. Cook for 25 minutes.
- Eggplant: 1 piece
- Tomatoes: 2 pieces
- Red sweet pepper: 1 piece
- White onion: 2 heads
- Cheese: 150 g
