The baked stuffed peppers served with tomatoes, cucumbers and cherries,  bread, Cotes Du Rhone,  and fruit for desert.
In Provence Apricots and cherries are ripe in June in the villages near Gordes.

Melons come from the Cavaillon area
Provence Cooking, Stuffed Peppers, Olive Oil and Herbs de Provence
Provence Cooking, Stuffed Peppers, with Olive Oil and Herbs de Provence, a Recipe inspired by a  Cooking Vacation in Provence.
Provence Cuisine includes Low-Fat Cooking With Olive Oil and Local Herbs found in the hills of Provence
Provence Cooking
Stuffed Peppers with Olive Oil and Herbs de Provence
Provence Spring lamb on the hoof
Provence markets provide plentiful tomatoes and small round zucchinis, great for stuffing.
In Provence,  cherries,  apricots, and melons  ripen in June making it a great time for a culinary vacation or a hiking and biking vacation where Provence cooking of the many healthy French food recipes will be part of the vacation.  If you find a vacation rental, a vacation Gite, or a villa with a full kitchen that includes a gas stove, an oven and a food chopper, grinder, or a processor, you  can use the local fresh produce and spices to do some healthy French cooking.
Chicken recipes using herbs de Provence and  recipes using Provence lamb smothered in thyme and savory and  cooked over a bed of Rosemary are common.
Provence vegetable recipes will include tomato, zucchini,  and eggplant, all ripe in June. A simple Provence dessert recipes can be fresh fruit and Provence goat cheese and a glass of Cotes du Rhone.
Slice the top from the green peppers and remove the seeds.  Cook in boiling water for five minutes. Remove and immerse in cold water to cool.
The sausage will have spicing in it already and you can judge how much additional spice you will need by tasting the sausage once you have cooked it.
Break up the wild boar sausage and brown in a pan with olive oil. Mix in other ground meats such as hamburger if desired.   After lightly cooking the meat pour off the excess oil and set the meat aside.
Blend in a half teaspoon  (to taste) of Herbs de Provence mix.  (these are available in the local markets and could include thyme, rosemary, sage, savory, and lavender)
Sauté slightly in a pan with olive oil, coarsely chopped  celery, chopped onion, the pepper tops cubed, and a chopped clove of  garlic. Then place this in a food processor and chop coarsely.   Cube left over French bread and add to the chopper.
Add the meat.  
You can do this in a chopper and mix coarsely or mix by hand in a bowl after finely chopping the celery, onion and a clove of garlic.
Place the stuffing in the cavity of the peppers and cap with a sprinkle of goats cheese or ground Parmesan. Cover with a sliced tomato cap
Bake in a 350 degree f oven for 20 minutes or until the tomato caps slightly brown
Slice the bottom and top from the tomato for use as caps and use the remainder in a salad
Speed limits will be clearly marked and the Rotary will be a welcome site with its directions to various towns.  Gassing up is similar to US with credit card and automatic shut-off at modern pumps. Car rental are available in all large cities and at many TGV Train Stations.
Information for those renting a vehicle in Provence
Provence Cooking of Stuffed Peppers with Olive Oil and Herbs of Provence could include a desert of cherries,  apricots, and melons.  
Cherries ripen in June in Provence and make it a great time for a culinary vacation or a hiking and biking vacation.
Camargue Accommodations
Provence Transportation
Where is Provence
Provence  France Hotels
Saint Remy-de-Provence
Provence Sightseeing, Biking
Aix-en-Provence, Avignon, Arles
Provence Shopping
Provence Cooking Vacation
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