Poivrons Farcis

Preparation info

  • Serves


    • Difficulty


    • Ready in

      2 hr

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

This dish is a fine excuse to wander a summer market in search of the plumpest, the ripest, the most colourful selection of vegetables. Fat peppers, gleaming aubergines, exotically patterned courgettes and tomatoes – these ingredients are a joy to handle and to look at as well as to eat, so you can afford to be as lavish and creative as you like.


  • 2 red onions
  • 2 medium aubergines
  • 2 courgettes
  • 6 tbsp olive oil, plus extra for drizzling
  • 6 red peppers
  • 4 large tomatoes
  • 3 cloves of garlic, crushed and peeled
  • 1 red chilli
  • sea salt
  • freshly ground black pepper
  • 3 sprigs of thyme


    Heat the oven to 180°C/gas 4. Chop the onions, aubergines and courgettes into 2-3cm dice. Place in a large baking dish, pour over the olive oil, making sure all the vegetables are coated, then transfer to the oven. Roast for 30 minutes, stirring the vegetables halfway through to ensure even cooking.

    Meanwhile, cut the red peppers in half lengthways and remove the seeds. Chop the tomatoes and dice the garlic and chilli. Place the tomatoes, garlic and chilli in a large bowl, season and add the thyme leaves, then mix well. When the vegetables are roasted, remove them and add them to the tomatoes. Reduce the oven temperature to 160°C/gas 3. Place the peppers cut-side up on a roasting tray and generously spoon the vegetable mix into the cavities. Drizzle with a little olive oil, place in the oven and cook for a further hour until they have reached a soft and melting consistency.