Provençal Stuffed Vegetables: Culinary Tradition and Art of Living in Provence
Stuffed vegetables are one of the most iconic dishes of Provençal cuisine. Behind their simplicity lies a whole Mediterranean tradition: valuing garden products, cooking generously, and passing down a culinary know-how deeply rooted in local culture.
A Popular History That Became a Regional Symbol
Provençal stuffed vegetables originate from modest, peasant cooking in the heart of villages in southeastern France. Long before becoming an iconic recipe, stuffed vegetables were primarily a way to make use of leftovers and garden vegetables, following a typical rural economy.
In Provençal countryside, zucchini, tomatoes, onions, and peppers were abundant in summer. When overripe, they were hollowed out and filled with leftover meat, stale bread soaked in milk, garden herbs, and a drizzle of olive oil. Each family had its own version, passed down through generations.
This tradition of stuffed vegetables is found all around the Mediterranean, with Italian (ripieni), Greek (gemista), or North African variations. What makes the Provençal style unique is the subtle balance of flavors, the use of herbs and olive oil, and a culinary approach that is simple, generous, and convivial.
Today, stuffed vegetables have become a true symbol of Provence, served in restaurants, prepared by families, and appreciated for their authentic taste. They tell the story of a region, its products, its rhythm, and its traditions.
Recipe for Provençal Stuffed Vegetables
• 400 g veal shoulder
• 200 g pork neck
• 2 round zucchinis
• 2 yellow peppers
• 2 round tomatoes
• 2 red or white onions
• 3 slices of white bread
• 10 cl semi-skimmed milk
• 4 sprigs of parsley
• 1 egg
• 50 g grated parmesan
• 40 g butter or margarine
• 4 tablespoons olive oil
• A pinch of ground hot chili pepper
• Salt, pepper
1. Dice the veal shoulder and pork neck into small cubes. Sauté them in a large pan with butter over medium heat, browning on all sides for about 15 minutes. Salt and pepper halfway through cooking, then remove from heat and let cool.
2. Preheat the oven to 200°C (about 390°F) for 10 minutes.
3. Wash the tomatoes, zucchinis, and peppers. Cut a lid on the stem side, then hollow them out with a melon baller, taking care not to pierce the bottom. Set the lids aside.
4. Soak the bread slices in milk for a few minutes. Drain and mash with a fork.
5. Finely chop the meats, onions, and parsley. Add the soaked bread, whole egg, grated parmesan, chili powder, salt, and pepper. Mix carefully until you get a homogeneous stuffing.
6. Stuff the vegetables with this mixture. Replace the lids and, if necessary, secure them with a toothpick. Place the vegetables in a lightly oiled dish and drizzle with olive oil.
7. Bake for 30 minutes, until the vegetables are tender and slightly browned.
At the International Center of Antibes, we offer a unique program that combines French language learning with the discovery of French gastronomy and wines. This stay is designed for anyone who wants to improve their language skills while experiencing an authentic and sensory adventure.
• French courses tailored to each participant’s level
• Cooking workshops led by a professional chef to learn traditional dishes like stuffed vegetables
• Introduction to oenology, with tastings and discovery of Provençal wines
• Local visits (markets, wineries, artisans)
An original, enriching, and friendly way to discover French culture by fully living it through its flavors and traditions.
