Stuffed Vegetables Niçoise
Ingredients
VEGETABLES:
- 8 small round zucchinis
- 4 small red bell peppers
- 8 medium tomatoes
STUFFING:
- 0.25 cup olive oil
- 2 medium shallots, chopped
- 1 medium onion, chopped
- 4 cloves garlic, finely chopped
- 0.5 pound ground pork
- 0.5 pound ground veal
- 1 pinch salt and pepper, to taste
- 1 teaspoon chopped thyme leaves
- 2 tablespoons chopped basil leaves
- 1 tablespoon chopped parsley
- 10 fillets anchovy, chopped
- 0.5 cup Parmesan, grated
- 0.25 cup breadcrumbs
Instructions
Prepare the vegetables:
- Tomatoes: Cut the top off and reserve the lids. With a spoon, scoop out the flesh and seeds. Reserve for the stuffing.
- Zucchini: If using large zucchini, slice each one in half horizontally and clean out the contents with a spoon, being very careful not to poke a hole through the skin. If zucchinis are small, cut the cap off at ¼ inch under the stamp, spoon out the inside. Roughly chopped the inside and reserve for the stuffing.
- Red bell pepper: Cut in half lengthwise through the stem, clean out the insides thoroughly, wash thoroughly and dry.
Make the stuffing:
- In a non-stick pan on medium heat: sweat the finely chopped shallots, onion, and garlic. Add the ground meats, salt, pepper, thyme, basil, and chopped parsley. Stir from time to time and let cook on low heat.
- Add the tomato juice, the slightly chopped meat of the tomatoes, and the chopped inside of the zucchini to the meat and let cook. Taste and rectify the seasoning if needed, and add the Parmesan cheese. The meat will be done when most of the juice has evaporated.
Stuff the vegetables:
- Stuff the vegetables, over-filling them, and sprinkle the breadcrumbs over the top of them. Place on a baking dish or baking sheet.
Bake and serve:
- Preheat oven to 425º F.
- Bake for about 30 minutes in preheated oven.
- Serve when the tops are cooked and lightly golden brown.
Cooking Tips for Stuffed Vegetables Niçoise
Choose Fresh, Firm Vegetables: For the best texture, use fresh, firm zucchinis, bell peppers, and tomatoes. They should be able to hold up to the stuffing and baking process without becoming mushy.
Stuffing Consistency: Be sure not to overcook the stuffing mixture to avoid dry filling. It should be moist but not too wet. Adjust seasoning as needed to bring out the depth of flavors.
Even Cooking: Ensure the stuffed vegetables are packed tightly but not overstuffed, as this can cause uneven cooking. Leave a little space at the top to allow the vegetables to expand slightly as they bake.
Baking Tip: For an even golden brown topping, sprinkle a little extra Parmesan cheese and breadcrumbs on top before baking. You can also drizzle a little olive oil over the top to help with browning.
Rest Before Serving: Let the stuffed vegetables rest for 5–10 minutes after baking. This helps set the stuffing and makes them easier to serve.
Serving Temperature: Stuffed Vegetables Niçoise can be served hot or at room temperature, making them versatile for any meal. They’re great for a warm main dish or a cold appetizer.
Make Ahead: Prepare the stuffing in advance and refrigerate. When ready, stuff the vegetables and bake. This will save time during meal preparation.
Use Leftover Stuffing: If you have leftover stuffing, consider serving it on the side as a delicious accompaniment or even adding it to a salad.
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