Save It I stumbled on this recipe during a grocery run when mini peppers were on sale and I had leftover gochujang in the fridge from tteokbokki night. The idea hit me standing in the meat aisle: why not marry Korean flavors with stuffed peppers? The first batch came out so colorful and aromatic that my neighbor knocked on the door asking what smelled so good. Now it's my go-to whenever I want something that looks impressive but comes together fast.
The first time I brought these to a potluck, someone asked if they were Korean tacos in pepper form. I laughed, but honestly, that's not a bad way to describe them. Watching people reach for seconds before finishing their firsts told me everything I needed to know. One friend who claimed she didn't like turkey came back for three more, and I've been making double batches ever since.
Ingredients
- Sweet mini peppers: Look for firm, glossy ones without wrinkles; they roast tender but hold their shape beautifully and add natural sweetness that tames the heat.
- Ground turkey: Lean protein that soaks up all the gochujang and soy sauce; if yours is extra lean, add a tiny drizzle of oil to the skillet so it doesn't stick.
- Garlic, minced: Fresh cloves are key here because they bloom in the hot pan and perfume the whole filling; jarred garlic just won't give you that punch.
- Green onions: Slice them thin so they wilt into the meat mixture and save some for garnish because the bright green contrast is half the appeal.
- Soy sauce: Use low-sodium if you're salt-sensitive, or go for tamari if you need gluten-free; it adds that umami backbone the filling needs.
- Gochujang: This Korean chili paste brings sweet, savory, and spicy all at once; start with one tablespoon and taste before adding more if you like fire.
- Honey: Balances the heat and helps the filling caramelize slightly; maple syrup works in a pinch if that's what you have.
- Toasted sesame oil: A little goes a long way, so don't skip it; that nutty aroma is what makes people ask what your secret ingredient is.
- Freshly grated ginger: Grate it on a microplane for maximum flavor; the fresh zing cuts through the richness and wakes up your palate.
- Black pepper: Just a quarter teaspoon because the gochujang already brings heat; this adds a subtle warmth without competing.
- Shredded mozzarella cheese: Melts into gooey golden bubbles on top; you can use cheddar or a Mexican blend if that's what's in your fridge.
- Toasted sesame seeds: Sprinkle these at the end for a delicate crunch and a visual cue that says this dish means business.
Instructions
- Prep Your Oven and Pan:
- Preheat to 400°F and line a baking sheet with parchment so nothing sticks. If you use a baking dish, a light spray of oil works just as well.
- Halve and Seed the Peppers:
- Slice each mini pepper lengthwise and scoop out the seeds with your fingers or a small spoon. Arrange them cut side up so they're ready to cradle the filling.
- Brown the Turkey:
- Heat a large skillet over medium-high with a splash of oil, then add the turkey and break it up with a spoon. Cook about five minutes until no pink remains and it starts to get a little color on the edges.
- Add Aromatics:
- Toss in garlic, ginger, and green onions, stirring constantly for two minutes. Your kitchen will smell amazing, and that's how you know you're on the right track.
- Stir in the Sauce:
- Pour in soy sauce, gochujang, honey, sesame oil, and black pepper, mixing well. Let it cook two to three minutes until everything clings together and the liquid reduces slightly.
- Stuff the Peppers:
- Spoon the turkey mixture into each pepper half, pressing gently so it stays put. Don't overfill or it'll spill over during baking.
- Top with Cheese:
- Sprinkle mozzarella evenly across all the stuffed peppers. A generous pinch on each ensures every bite gets that melty goodness.
- Bake Until Golden:
- Slide the pan into the oven for twelve to fifteen minutes, watching for tender peppers and bubbly, lightly browned cheese. If you like extra char, hit them with the broiler for one minute at the end.
- Garnish and Serve:
- Scatter reserved green onion slices and sesame seeds over the top while everything's still hot. Serve them warm, straight from the oven, and watch them disappear.
Save It One evening my sister came over stressed from work, and I handed her a plate of these still warm from the oven. She took one bite, closed her eyes, and said it tasted like a hug with a kick. That's when I realized this recipe wasn't just about dinner; it was about giving someone a moment to pause and enjoy something bright and comforting at the same time.
Make-Ahead and Storage Tips
You can cook the turkey filling up to two days ahead and keep it in an airtight container in the fridge. When you're ready, just stuff the raw peppers, top with cheese, and bake as directed. Leftovers reheat beautifully in a 350°F oven for about ten minutes, or you can microwave them for a quick lunch, though the peppers won't stay as crisp. I've even frozen the baked stuffed peppers and reheated them from frozen at 375°F for twenty minutes with decent results.
Serving Suggestions
These peppers shine as an appetizer at parties because guests can grab them with their fingers and they look stunning on a platter. If you're serving them as a main, I like to pair them with steamed jasmine rice and a quick cucumber salad dressed with rice vinegar and a pinch of sugar. For a lighter option, set them on a bed of mixed greens with a drizzle of sesame-ginger dressing. They also work great as meal-prep lunches; just pack them with a scoop of quinoa or cauliflower rice.
Variations and Swaps
If you want to dial up the heat, stir a teaspoon of gochugaru into the filling or add sliced fresh chilies on top before baking. Ground chicken or lean beef can stand in for turkey without changing the method, and vegetarians can swap in crumbled firm tofu or cooked lentils mixed with a bit of extra sesame oil for richness. For a dairy-free version, skip the cheese or use a plant-based shred; the filling is flavorful enough to stand on its own.
- Try adding finely diced shiitake mushrooms to the turkey mixture for extra umami and texture.
- Swap honey for agave or brown sugar if you prefer a deeper sweetness.
- Use poblano or bell pepper halves for larger, entrée-sized portions that feed fewer people but feel more substantial.
Save It Every time I pull these out of the oven, I'm reminded that fusion food doesn't have to be complicated to feel special. Keep a jar of gochujang in your pantry, and you'll always be one skillet away from something that tastes like you spent way more time than you did.
Recipe FAQs
- → Can I make these ahead of time?
Yes, you can prepare the stuffed peppers up to the point of baking, cover them tightly, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time if cooking from cold.
- → What can I substitute for gochujang?
If you don't have gochujang, try sriracha mixed with a little tomato paste and miso, or use another chili paste. The flavor will differ slightly, but you'll still get heat and depth.
- → Can I use regular bell peppers instead of mini peppers?
Absolutely. Cut large bell peppers into quarters or halves, remove seeds, and fill them the same way. You may need to adjust baking time slightly for thicker pepper walls.
- → How do I store leftovers?
Store cooled stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions.
- → Can I freeze these stuffed peppers?
Yes, freeze the assembled but unbaked peppers on a tray, then transfer to a freezer bag. Bake from frozen, adding 5–10 minutes to the cooking time, or thaw overnight in the fridge first.
- → What should I serve with these peppers?
They pair beautifully with steamed jasmine rice, cauliflower rice, or a fresh Asian-inspired slaw. For appetizers, serve with a side of soy dipping sauce or extra gochujang.