Korean-Style Turkey Stuffed Sweet Peppers (Printable Version)

Mini peppers stuffed with Korean-spiced turkey, gochujang, and melted cheese. Bold fusion flavors in every bite.

# What You'll Need:

→ Vegetables

01 - 12 to 16 sweet mini peppers

→ Meat

02 - 1 pound ground turkey

→ Aromatics

03 - 2 cloves garlic, minced
04 - 2 green onions, thinly sliced plus extra for garnish

→ Sauce and Seasoning

05 - 2 tablespoons soy sauce, gluten-free preferred
06 - 1 tablespoon gochujang Korean chili paste
07 - 1 tablespoon honey
08 - 2 teaspoons toasted sesame oil
09 - 1 teaspoon freshly grated ginger
10 - 1/4 teaspoon black pepper

→ Toppings

11 - 3/4 cup shredded mozzarella cheese
12 - 1 teaspoon toasted sesame seeds

# Directions:

01 - Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Slice mini peppers in half lengthwise, remove seeds, and arrange pepper halves cut side up on the prepared baking sheet.
02 - In a large skillet over medium-high heat, add a splash of oil. Add ground turkey and cook, breaking up with a spoon, until just browned, about 5 minutes.
03 - Add minced garlic, grated ginger, and sliced green onions to the skillet. Sauté for 2 minutes until fragrant.
04 - Stir in soy sauce, gochujang, honey, sesame oil, and black pepper. Cook for 2 to 3 minutes until well combined and slightly thickened. Remove from heat.
05 - Spoon the turkey mixture evenly into each pepper half, pressing gently to fill completely.
06 - Sprinkle shredded mozzarella evenly over the stuffed peppers.
07 - Bake for 12 to 15 minutes, or until peppers are tender and cheese is melted and lightly golden.
08 - Garnish with extra green onion and toasted sesame seeds. Serve warm.

# Additional Tips::

01 -
  • Sweet peppers balance the spicy-savory filling perfectly, and every bite feels like a little flavor bomb.
  • It uses one skillet and one pan, so cleanup is surprisingly quick for something this vibrant.
  • You can prep the filling ahead and stuff the peppers right before guests arrive.
  • The cheese gets bubbly and golden on top, which makes even picky eaters curious enough to try one.
02 -
  • Don't skip browning the turkey properly; if you rush it, the filling turns mushy instead of savory and textured.
  • Taste your gochujang before adding it because brands vary wildly in heat level, and you can always add more but can't take it back.
  • If your peppers are on the larger side, bake a few extra minutes so they soften all the way through without turning to mush.
03 -
  • Let the filling cool for a few minutes before stuffing so the peppers don't start steaming and turn soggy in the oven.
  • Use a small cookie scoop to portion the turkey mixture evenly into each pepper; it's faster and neater than spooning by hand.
  • If you're serving these at a party, assemble them on a rimmed sheet pan so any cheese overflow doesn't burn onto your oven floor.
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