Korean-Style Turkey Stuffed Sweet Peppers (Printable Version)

Sweet mini peppers loaded with Korean-spiced turkey and melted cheese for a quick, satisfying meal.

# What You Need:

→ Vegetables

01 - 16-20 mini sweet peppers (about 1.1 lbs), halved and seeded
02 - 2 green onions, thinly sliced
03 - 2 cloves garlic, minced
04 - 1 small carrot, finely grated

→ Meat

05 - 1 lb ground turkey

→ Sauces & Seasonings

06 - 2 tablespoons soy sauce (use gluten-free if needed)
07 - 1 tablespoon gochujang (Korean red chili paste)
08 - 1 tablespoon sesame oil
09 - 2 teaspoons honey
10 - 1 teaspoon grated fresh ginger
11 - 1/2 teaspoon ground black pepper

→ Dairy

12 - 1 cup shredded mozzarella cheese

→ Garnish

13 - 1 teaspoon toasted sesame seeds (optional)
14 - 1 tablespoon chopped fresh cilantro or parsley (optional)

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Place halved mini sweet peppers cut side up on the prepared baking sheet.
03 - Heat sesame oil in a large skillet over medium heat. Sauté garlic, ginger, and green onions until fragrant, approximately 1 minute.
04 - Add ground turkey and cook, breaking it into small pieces with a spoon, until no longer pink, 5-7 minutes.
05 - Stir in grated carrot, soy sauce, gochujang, honey, and black pepper. Cook for 2-3 minutes until well combined and slightly thickened. Remove from heat.
06 - Spoon turkey mixture evenly into each pepper half, gently pressing down to distribute filling.
07 - Sprinkle shredded mozzarella cheese over the stuffed peppers.
08 - Bake for 15-18 minutes, or until cheese is melted and lightly golden and peppers are tender.
09 - Remove from oven and garnish with toasted sesame seeds and chopped herbs if desired. Serve warm.

# Expert Pointers:

01 -
  • These peppers are a showstopper that honestly takes less effort than it looks, so you can impress people without spending your entire evening in the kitchen.
  • The Korean-turkey filling walks this beautiful line between savory and slightly sweet, with just enough heat to keep things interesting without overwhelming your palate.
  • Mini peppers are naturally sweet and tender, meaning they cook through perfectly while holding their shape and looking absolutely stunning on the plate.
02 -
  • Don't overcook the turkey mixture on the stovetop because it will dry out further while the peppers bake, leaving your filling tough instead of tender and moist.
  • Fresh ginger and grated ginger are different animals; take the thirty seconds to grate it fresh or accept that powdered ginger won't deliver the same bright, clean flavor.
  • The peppers continue cooking slightly after they leave the oven, so pull them out when the cheese is melted and just beginning to turn golden rather than waiting for deep browning.
03 -
  • Toast your sesame seeds in a dry skillet for about thirty seconds before garnishing because heat awakens their nutty flavor and makes people notice them instead of overlooking them as decoration.
  • If you make these ahead, assemble everything except the cheese, refrigerate, and bake an extra three to five minutes to account for the cold filling when the cheese goes on.
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