One of my favourite dishes at home. Sometimes we use lettuce too.

there's ususally a selection of veg. in this kind of dish.

stuffed à la niçoise. Stuffed with what? Search on the internet or ask a chef ... We try to translate but I, for one, am not an expert in French cuisine ... Good luck, Chris.

I would personally leave the word as it is... with the explanation between brackets. It is what you will find in most translated menus all around France.

It depends a little on the readership, and how likely they are to be aware of French culinary terms. As many other have said, the word 'farci' is quite acceptable in English in many cases.

This answer is an alternative to other possibles already submitted. I personally think that 'Niçoise-style' makes it clear that these stuffed with the veg plus rice and minced meat. I think 'Provençal' would work well, too.

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Note added at 1 hr (2008-08-18 13:53:26 GMT)
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Of course, it would be important to include the 'mini' in the translation - best done by calling them baby vegetables

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Note added at 1 hr (2008-08-18 13:57:31 GMT)
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Here's a link with a picture and a classic recipe. The French name of the dish is "farcis à la niçoise":

Niçoise-Style Stuffed Vegetables - Saveur.com
- [ Traduire cette page ]
Though purists prefer a different stuffing for each vegetable, this one is good for all.
www.saveur.com/article/Food/Nicoise-Style-Stuffed-Vegetable...

You can add "Provencal" to give it some colour, if you want.
Generally, les petit farcis are the vegetables that are typically grown in southern France: bell peppers, tomatoes, aubergines and courgettes (often the round ones, although sometimes the long ones are stuffed like little boats).
The stuffing is generally the flesh of the veggies with ground meat, but recipes vary.
HTH

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Note added at 2 hrs (2008-08-18 14:32:44 GMT) Post-grading
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Here are a few linked to indicated exactly what these things are, coming from someone who lives in the region and sees these things on menus ALL the time. They are a traditional staple here and not stuffed with the ingredients of a nicois salad!!!!

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Petits Farcis - Provençe Stuffed Baked Vegetables Recipe | Recipezaar
11 Jun 2007 ... Petits Farcis - Provençe Stuffed Baked Vegetables Recipe | Recipezaar - These stuffed vegetables are typical fare from Provençe - the region ...
www.recipezaar.com/228711 - 48k - Cached - Similar pages
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Archive: Search : les petits farcis : gourmet.com
Cooking Schools: Les Petits Farcis. The food in Nice, France, is so different from that of the rest of the country. Alexander Lobrano. May 2008 ...
www.gourmet.com/search/query?keyword=les petits farcis& - 89k - Cached - Similar pages
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Petits farcis nicois
Petits Farcis Niçois. Provençal Stuffed Vegetables. SERVES 6. In Nice everyone loves lu farçum, which means stuffed things. The term is applied almost ...
www.ibiblio.org/expo/restaurant/menu66/farcis.html - 4k - Cached - Similar pages
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Les petits farcis (Rosa Jackson's Edible Adventures)
25 May 2008 ... What I love about these little stuffed vegetables, known affectionately as "les farcis" ("the stuffed") in Nice, is how they reflect the ...
www.rosajackson.com/blog/les-petits-farcis.shtml - 26k - Cached - Similar pages

if it was served as an apetiser or a buffet, it might be zacouskis salade niçoise but as a main course, I can only imagine it to be small vols au vent stuffed with salade niçoise

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Note added at 24 mins (2008-08-18 12:38:36 GMT)
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correction spelling it should be zakouskis

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Note added at 5 hrs (2008-08-18 17:29:03 GMT) Post-grading
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STAND CORRECTED - Apologies

French term (edited): farcis à la niçoise

On appelle "farcis" un plat de légumes -champignons, cougettes, tomates, etc.- remplis d'une farce de viande ou poisson ou autres ingrédients. En général ce sont des plats de la Provence.

Le farcis à la niçoise s'appelle aussi farcis niçois.

Les farcis niçois sont une spécialité locale à base de légumes provençaux comme la tomate, l’oignon et la courgette ronde de Nice

- à la niçoise, adv., referring to hot or cold dishes with tomatoes, black olives, garlic, and anchovies; also called ‘niçoise’. French for ‘as prepared in Nice’.
- Niçoise, adj, n., garnished with anchovies, capers, olives, and tomatoes; pertaining to a dish garnished with these, as salade Niçoise; from having been created in Nice, France.
- A salad à la niçoise contains tomatoes, black olives, anchovies, French green beans, onions, tuna, hard-cooked eggs, garlic and herbs.
(From Webster's New Millennium™ Dictionary of English, Preview Edition (v 0.9.7))

http://www.gralon.net/articles/gastronomie-et-alimentation/a...