These Stuffed Carmen Peppers are super flavorful with a nice sweetness and zero heat. Stuffed with ground turkey and cheese they make a delicious meal any day of the week.
I’ve been cooking a lot of lower carb meals lately. So when my daughter brought home these beautiful Carmen peppers from the student farm, I thought they would be great to stuff and bake for dinner.
Stuffed Carmen Peppers
Carmen peppers are an Italian sweet pepper. They are often the same pepper that you would find in a jar of roasted red peppers. I’ve never grown them but I’m told that they are very easy to grow and are pretty prolific.
Their horn shape doesn’t give you a ton of room for filling but if you are watching what you eat I think it’s the perfect balance of filling and vegetable.
For this filling, I used ground turkey, cream cheese, shredded cheese, and salsa. No rice or other starch needed.
A little on the rich side but as I mentioned you’re not really using too much filling to stuff the peppers.
I found that you can tightly place the peppers, with the tops back on, into a baking pan and they will stay together.
Since the filling was more of a Mexican blend I served the peppers with a side of shredded lettuce, chopped tomatoes, and some sour cream.
Other great options would be cilantro, sliced black olives, pico de gallo, more salsa, guacamole or simply sliced avocado.
Next time you see these beauties at the farmer’s market or grocery store pick up a few and give them a try.
P.S. You may also like this crockpot recipe for Italian Meatball Stuffed Peppers or these Mexican Chicken Peppers stuffed with chicken, black beans and rice. You can find them and many more tasty ideas on my Recipes Page.
- 5 Carmen peppers
- 1/2 pound ground turkey
- 1/2 cup jarred salsa
- 4 oz softened cream cheese
- 1 cup Mexican shredded cheese mix
- 1/2 teaspoon cumin
- Preheat 350 degrees
- Cut off tops of peppers.
- Remove ribs and seeds
- Brown turkey.
- Add salsa and cumin.
- Lower heat and add cream cheese and shredded cheese.
- Fill peppers and place the tops back on.
- Pack tightly into a vegetable oil sprayed glass baking pan.
- Bake for 35 minutes.
- Serve with chopped lettuce, tomatoes and a dollop of sour cream.
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 792 Total Fat 56g Saturated Fat 26g Trans Fat 0g Unsaturated Fat 23g Cholesterol 231mg Sodium 932mg Carbohydrates 28g Net Carbohydrates 0g Fiber 5g Sugar 15g Sugar Alcohols 0g Protein 49g