“Petits Farcis” – a vegetarian Provençal recipe

Provençal stuffed vegetables, also known as “petits farcis”

Petits farcis are a typically Provençal dish—simple, generous, and found in many families across the region. And for one single dish, there are… hundreds of variations.

In reality, almost every family has its own recipe, passed down and adapted from one generation to the next.

Today, I’d like to share the version my family loves most.

It’s a very simple, vegetarian recipe—healthy, flavorful, and easy to prepare.

So, let’s get cooking!

Choosing the right vegetables

Fresh tomatoes selected for making stuffed vegetables

For best results, I recommend choosing round-shaped vegetables. And for visual appeal, don’t hesitate to vary the colors: tomatoes, round zucchini, bell peppers, white onions…

I discovered stuffed white onions quite by chance in a restaurant. They’re a surprising vegetable—very mild and slightly sweet, far from the usual image of onions that make your eyes water.

A recipe shared during an immersion stay in Provence

Elizabeth and Mark in the kitchen, preparing stuffed vegetables

During her French immersion stay with me in Provence, Elizabeth cooked stuffed vegetables with me—what we simply call petits farcis here. We had a wonderful time in the kitchen, sharing laughs and learning French naturally through everyday life.

Now, let me walk you through the recipe step by step, with a few photos along the way.

Step 1 – Prepare and cook the vegetables

Vegetables lightly steamed before being stuffed

Start by washing the vegetables thoroughly.

Then place them in a steamer. Are you familiar with this appliance? It’s very handy for gently softening vegetables. If you put them straight into the oven, they may remain too firm. And if they cook for too long, they can darken.

Of course, cooking time depends on the vegetable:

• a tomato softens quickly (about 5 minutes),

• a round zucchini needs more time (about 25 minutes).

These times are only guidelines—the best approach is to keep an eye on the texture.

👉 If you don’t have a steamer, you can absolutely use a pot of boiling water. Simply immerse the vegetables and check doneness regularly by inserting the tip of a knife: the vegetables should be tender, but not too soft.

Step 2 – Prepare the vegetables for stuffing

Elizabeth stuffing the vegetables with homemade vegetarian filling

If the tomato skin is too thick, you can remove it. Then cut the top off each round vegetable. For longer vegetables, such as certain zucchinis or bell peppers, cut them lengthwise.

Carefully hollow out the vegetables and remove the flesh. Be sure to keep it—we’ll use it for the filling. No waste here.

Step 3 – Stuff the vegetables

Stuffed vegetables ready to go into the oven, before baking

For the classic filling, here are the ingredients:

• stuffing meat

• salt

• pepper

• Herbes de Provence

• a drizzle of Provençal olive oil

• the vegetable flesh

For the vegetarian filling, here are the ingredients:

• cheese (your choice: goat cheese, mozzarella, etc.)

• quinoa or semolina

• salt

• pepper

• Herbes de Provence

• a drizzle of Provençal olive oil

• the vegetable flesh

Blend all the ingredients until you obtain a smooth, even filling.

Baking and tasting 

Provençal petits farcis, ready to be enjoyed

Bake the vegetables for 30 minutes at 180°C (350°F).

I often serve petits farcis with rice, but once again, anything is possible depending on your taste. And that’s it—it’s ready! All that’s left to do is enjoy… and savor every bite.

If you come to stay with me for an immersion program in Provence, I’ll help you discover the landscapes, scents, culture, and gastronomy of the region—while naturally helping you improve your French through everyday life.

See you soon in Provence 🌿

Virginie in Provence