Save These Korean-Style Turkey Stuffed Sweet Peppers are a vibrant and flavorful fusion dish that combines the natural sweetness of mini peppers with a savory, ginger-spiked turkey filling. Topped with melted mozzarella, they strike the perfect balance between a healthy weeknight dinner and an impressive appetizer for your next gathering.
Save The use of lean ground turkey keeps the dish light, while the sesame oil and fresh garlic provide a deeply aromatic base. This recipe is a fantastic way to enjoy Korean-inspired flavors in a low-carb, vegetable-forward format.
Ingredients
- 16–20 mini sweet peppers (about 500 g), halved and seeded
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 small carrot, finely grated
- 500 g (1 lb) ground turkey
- 2 tbsp soy sauce (use gluten-free if needed)
- 1 tbsp gochujang (Korean red chili paste)
- 1 tbsp sesame oil
- 2 tsp honey
- 1 tsp grated fresh ginger
- ½ tsp ground black pepper
- 100 g (1 cup) shredded mozzarella cheese
- 1 tsp toasted sesame seeds (optional)
- 1 tbsp chopped fresh cilantro or parsley (optional)
Instructions
- Step 1: Prep
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Step 2: Prepare Peppers
- Arrange the halved mini sweet peppers, cut side up, on the baking sheet.
- Step 3: Aromatics
- In a large skillet over medium heat, add sesame oil. Sauté garlic, ginger, and green onions until fragrant (about 1 minute).
- Step 4: Cook Meat
- Add the ground turkey and cook, breaking it up with a spoon, until no longer pink (5–7 minutes).
- Step 5: Seasoning
- Stir in grated carrot, soy sauce, gochujang, honey, and black pepper. Cook for another 2–3 minutes until well combined and slightly thickened. Remove from heat.
- Step 6: Stuff
- Spoon the turkey mixture evenly into each pepper half, gently pressing down.
- Step 7: Cheese
- Sprinkle shredded mozzarella cheese over the stuffed peppers.
- Step 8: Bake
- Bake for 15–18 minutes, or until the cheese is melted and lightly golden and the peppers are tender.
- Step 9: Garnish
- Remove from oven and garnish with toasted sesame seeds and chopped herbs, if desired. Serve warm.
Zusatztipps für die Zubereitung
To ensure the turkey mixture is flavorful throughout, make sure to break up the meat into very fine crumbles while browning. If you prefer a softer pepper, you can pre-roast the pepper halves for 5 minutes before adding the filling.
Varianten und Anpassungen
If you prefer a different protein, ground chicken or beef work wonderfully as substitutes. For those following a dairy-free diet, simply omit the mozzarella or replace it with a vegan cheese alternative. If you enjoy extra heat, feel free to add a pinch of red pepper flakes to the turkey mixture.
Serviervorschläge
For a complete meal, serve these peppers alongside a bowl of steamed jasmine rice or a fresh green salad with a ginger-sesame dressing. They also make a fantastic addition to a party platter when served as individual appetizers.
Save This Korean-Style Turkey Stuffed Sweet Peppers recipe is a delightful way to bring bold, international flavors to your table with minimal effort. Enjoy the perfect combination of tender peppers and savory meat in every bite.
Questions & Answers
- → Can I make these stuffed peppers ahead of time?
Yes, you can prepare the turkey filling up to 24 hours in advance and store it in the refrigerator. Stuff the peppers and add cheese just before baking for best results.
- → What can I substitute for gochujang?
Sriracha mixed with a small amount of miso paste works well, or use red pepper flakes with a teaspoon of tomato paste for a similar depth of flavor.
- → Are these peppers spicy?
They have a mild to medium heat level from the gochujang. You can adjust the spice by adding more or less chili paste, or adding red pepper flakes for extra heat.
- → Can I use regular bell peppers instead?
Yes, regular bell peppers work well. Cut them into quarters or halve them depending on size, and increase baking time by 5-10 minutes until tender.
- → 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 180°C (350°F) for 10-15 minutes until heated through.
- → Can I freeze these stuffed peppers?
Yes, freeze them before baking. Arrange on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Thaw overnight before baking as directed.