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.
Recipe
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.
Fontvieille
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