Provençal stuffed vegetables

An assortment of sun-ripened vegetables (tomatoes, courgettes and peppers) stuffed and baked until golden. Colourful, sociable and complete, it is a generous Provençal dish that makes the most of the vegetables.

Preparation: 30 min  |  Cooking: 40 min  |  Servings: 4  |  Difficulty: Medium

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 315 kcal · 28 g protein · 12 g carbohydrate · 16 g fat

Ingredients

• 2 tomatoes
• 2 round courgettes
• 2 peppers
• 400 g of lean minced meat
• 1 onion
• 2 tbsp breadcrumbs
• 1 bunch of parsley

Method

1. Hollow out the vegetables (keep the flesh).
2. Mix the meat, onion, vegetable flesh and parsley.
3. Fill the vegetables and sprinkle with breadcrumbs.
4. Bake for 40 minutes at 180°C.

Nutritional benefits

Lean meat provides protein, and the mix of vegetables (tomato, courgette and pepper) brings a wide variety of fibre, vitamins and antioxidants. A complete, colourful Provençal dish, balanced as long as the meat stays lean and the portion reasonable. Naturally gluten-free with suitable breadcrumbs.

Variations and substitutions

• Vegetarian: stuff with rice, lentils and vegetables.
• With lamb or turkey.
• With stuffed aubergines and onions.
• With grilled Parmesan on top.

Storage and making ahead

Keep for 3 days and reheat in the oven. Better reheated.

💡 Good to know

Mix the scooped-out flesh of the vegetables into the stuffing: nothing is wasted and the filling is tastier.

Read more

Discover more high-protein recipes · healthy & balanced recipes · gluten-free recipes.

The foods in this recipe: tomatoes · courgettes · peppers · minced meat · onion.

You might also like these recipes: Date, almond and cocoa energy balls · Salmon, avocado and edamame poke bowl · High-protein chocolate mug cake.