Korean Turkey Stuffed Sweet Peppers (Printer-friendly)

Sweet mini peppers loaded with savory Korean-spiced turkey and melted cheese, baked until golden and bubbly.

# 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, use gluten-free if needed
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

# How To Make It:

01 - Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or lightly grease a baking dish.
02 - Slice mini peppers in half lengthwise and remove seeds. Arrange pepper halves cut side up on the prepared baking sheet.
03 - 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, approximately 5 minutes.
04 - Add minced garlic, grated ginger, and sliced green onions to the skillet. Sauté for 2 minutes until fragrant.
05 - 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.
06 - Spoon the turkey mixture evenly into each pepper half, pressing gently to fill.
07 - Sprinkle shredded mozzarella evenly over the stuffed peppers.
08 - Bake for 12 to 15 minutes, or until peppers are tender and cheese is melted and lightly golden.
09 - Garnish with extra green onion and toasted sesame seeds. Serve warm.

# Expert Advice:

01 -
  • They look stunning on a plate, which means less work for you but maximum impact for anyone eating them.
  • The gochujang brings real depth without being fussy about technique, and melted cheese on top makes everything taste like a win.
  • You can prep the peppers and filling ahead, then bake right before serving, which is secretly how weeknight cooking actually works.
02 -
  • Don't skip toasting your sesame seeds in a dry pan for a minute before serving; raw seeds are bland, but toasted ones taste nutty and bring everything alive.
  • Gochujang has fermented depth that regular chili powder can't match, so taste as you go if you're substituting something else, since the flavor intensity is very different.
03 -
  • If your mini peppers are large or thick-walled, consider blanching them in boiling water for 2–3 minutes before stuffing so they're guaranteed tender after baking.
  • Let the filling cool for just a minute before spooning it into the raw peppers if you're baking immediately; this prevents the pepper skin from blistering or separating.
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