Stuffed Nicoise Vegetables

It’s always the aroma first – warm olive oil, garlic hitting the pan, something earthy and sweet from the zucchini, maybe the tomato juices whispering as they bubble up at the edges. Stuffed Niçoise vegetables, or légumes farcis if we’re being proper about it, was never something we made for a crowd, exactly – but somehow, the kitchen always filled up. There’s something gently generous about the dish, little boats of color, all nestled together, each carrying its own fragrant secret. I’ve played with the recipe over the years – not too much – but it’s still very close to what my aunt used to set out on her blue enamel baking sheet, watching us sneak spoonfuls of the filling before anything even made it to the oven.

Why You’ll Crave It

• The vegetables roast down soft and sweet, while still holding their shape – comforting but beautiful.
• The filling can be as rich or as light as you like – homemade, customizable, and deeply satisfying.
• A perfect way to use garden abundance or summer CSA boxes (I’ve stuffed green peppers the size of a grapefruit… and it worked).
• It smells like a summer kitchen in Provence – warm herbs, soft roasted tomato, a touch of richness from olive oil and cheese.
• Feeds a family, or just you, for several days – and honestly, it might be better on day two.

The first time I made this alone, I burned the tops just slightly – but it tasted exactly, somehow, the way I remembered it from childhood.

What You’ll Need

• Zucchini (500g): Pick smaller ones if you can – they’re sweeter and roast more tenderly.
• Bell peppers (2 large): Any color works, but red and yellow seem to turn almost buttery when baked.
• Tomatoes (4 medium): Firm but ripe – make sure they hold up when hollowed (I like Moneymakers or San Marzanos).
• Eggplant (1 medium): Look for one with shiny skin and no bruises – if bitter, salt slices first and pat dry.
• Olive oil (3 tablespoons): The good kind, if you’ve got it – it carries so much of the flavor here.
• Onion (1 large, finely chopped): Sweet or yellow onions both work – you’ll be sautéing it until soft and fragrant.
• Garlic (2 cloves, minced): Freshly minced makes a real difference – don’t skimp.
• Fresh basil (a handful, chopped): Bright and grassy – adds a bit of a lift in the filling.
• Fresh parsley (a handful, chopped): Flat-leaf, ideally – a whisper of bitterness that complements the roasted veg.
• Ground meat (300g, optional): Beef, pork, or even lamb – or skip entirely for a gorgeous vegetarian version.
• Rice (100g, cooked): Any type works – short grain holds better, I think, but jasmine or basmati add lovely aroma.
• Salt and pepper (to taste): Taste your filling before stuffing – every batch of vegetables is different.
• Cheese (grated, for topping, optional): Parmesan, Comté, or even a sharp cheddar if you’re feeling bold.

Easy How-To

Get the vegetables ready

Slice off the tops – just the caps – of your tomatoes, zucchini, peppers, and eggplant. Then gently scoop out the insides (spoiler: tomato pulp can be stubborn… go slow and use a small spoon). Keep the walls intact. What you scoop out, especially from zucchinis and tomatoes? Save most of it – it goes into the filling.

Sauté the good stuff

Add olive oil to a warm pan and let the chopped onion melt down a bit, 5 minutes or so, until it softens and smells sweet. Add the garlic. Then stir in the leftover scooped-out veg bits – let them cook down for another few minutes until most of the moisture’s cooked off. Toss in your herbs near the end so they stay fresh and greenish.

Mix it all together

If you’re using meat, brown it in the same pan (or separately, if you want it a bit crisper). Then fold everything together into a bowl – cooked rice, meat (or not), the onion mixture, a drizzle of olive oil, salt and pepper. It should hold together loosely and smell, frankly, irresistible.

Stuff carefully

Take your time to fill each veggie – not too tight, or the filling could get dense. But not too loose either, or it’ll feel stingy. A generous spoonful or two. Nestle them snugly in a lightly oiled baking dish, so they don’t topple or slump.

Add liquid magic

Drizzle the tops with a little more olive oil. Pour maybe half a cup of vegetable broth or tomato sauce around the bottom of the dish – not on top, just enough to keep things juicy while they bake.

Bake until melting

Into a 180°C (350°F) oven they go, covered with foil at first so they steam gently. After 30-40 minutes, pull the foil off, sprinkle over some cheese if you like, and give them another 10-15 minutes to crust up and go golden.

Test and rest

Poke gently – the peppers should yield, but still have a bit of body. Let everything rest for 5-10 minutes before serving. They’ll be molten inside, and the flavors settle beautifully while they sit.

Good to Know

• Peppers tend to collapse if overstuffed – I’ve learned this the juicy way.
• You can absolutely skip the meat – just up the herbs, maybe add some crumbled cheese or cooked lentils to bulk it out.
• The smells while it bakes? Dangerous. I’ve been known to hover near the oven with a spoon in hand.

Serving Ideas

• Serve warm with a big green salad and crusty bread – or room temperature as part of a picnic spread.

Top Tricks

• If your veggies won’t sit upright, slice a sliver off the bottom to make them flat – just be careful not to puncture through.

Frequently Asked Questions

Can I make these ahead of time?

Definitely. You can prep the whole dish a day ahead, cover, and chill. Then just bake when you’re ready. They also reheat beautifully, even better the next day.

What’s the best cheese to top them with?

Totally depends on what you love – Parmesan adds salt and crunch, Comté melts smooth and nutty, goat cheese offers tang. I’ve even tried a dollop of ricotta before baking.

Can I freeze them?

Yes, though they’re softer when thawed. Let them cool, wrap tightly or use an airtight container, and freeze. Thaw in the fridge overnight and reheat in a moderate oven.

Do I need to peel the vegetables?

Nope – the skins help hold everything together. Just make sure they’re clean and trimmed well before you begin.

Is this kid-friendly?

Honestly, yes – especially if you lean into sweeter vegetables like red bell peppers. The soft, savory filling is comforting and not too strong. Cheese on top always helps, too.