Korean-Style Turkey Stuffed Sweet Peppers (Printable Version)

Sweet mini peppers filled with Korean-spiced turkey and melted cheese, baked to golden perfection.

# What You Need:

→ Vegetables

01 - 12-16 sweet mini peppers

→ Meat

02 - 1 lb ground turkey

→ Aromatics

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

→ Sauce & Seasoning

05 - 2 tablespoons soy sauce
06 - 1 tablespoon gochujang
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

# Steps:

01 - Preheat oven to 400°F. 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, about 5 minutes.
04 - Add minced garlic, ginger, and green onions. Sauté for 2 minutes until fragrant.
05 - Stir in soy sauce, gochujang, honey, sesame oil, and black pepper. Cook for 2-3 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 12-15 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 Pointers:

01 -
  • The peppers stay bright and slightly crisp while the filling gets savory and rich—you get textural contrast on every bite.
  • It comes together in under an hour from start to table, which means you can feed guests or yourself something restaurant-quality on a weeknight.
  • Ground turkey keeps things lighter than beef, and the Korean flavors make it feel far more exciting than standard stuffed peppers.
02 -
  • Don't skip removing the seeds from the peppers completely—a hollow pepper stays structurally sound and cooks more evenly than one still holding moisture and heat in the center.
  • The turkey mixture should smell fragrant and look slightly glossy before you fill the peppers; if it looks dry, add a splash of water or chicken broth so the filling stays moist while baking.
  • Gochujang varies in heat level between brands, so start with a tablespoon and taste as you go—you can always add more spice, but you can't take it back.
03 -
  • Toast your sesame seeds in a dry skillet for thirty seconds before sprinkling them on top—the warmth brings out their nutty flavor and makes the finish look intentional rather than scattered.
  • If your peppers are releasing a lot of liquid while baking, tilt the pan slightly to drain it off halfway through; this keeps the filling from steaming rather than browning.
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