Pin My neighbor knocked on the door one evening with a bag of mini sweet peppers from her garden, challenging me to do something unexpected with them. I'd been craving Korean flavors but wanted something lighter than my usual weeknight rotation, so I grabbed ground turkey from the freezer and started experimenting with gochujang and sesame oil. Twenty minutes later, these stuffed peppers came together with a satisfying sizzle in the oven, and suddenly dinner felt like a small celebration rather than an obligation.
I made these for a casual dinner party last spring, and my friend who usually sticks to plain chicken couldn't stop talking about the gochujang-honey combination in the filling. Watching people's eyes light up when they bit into that melted cheese and smoky turkey filling reminded me why I love cooking food that tastes fancy but doesn't demand hours in the kitchen.
Ingredients
- Mini sweet peppers: Use the smallest ones you can find because they cook faster and create the perfect bite-sized vessel for the filling without needing to be cut into awkward pieces.
- Ground turkey: Lean turkey keeps these light without sacrificing flavor, but don't be shy about seasoning it generously since poultry needs that extra boost.
- Gochujang: This fermented chili paste is the soul of the dish, adding depth and umami that regular hot sauce can't replicate, so it's worth finding at an Asian market or online.
- Sesame oil: Just a tablespoon goes a long way, bringing warmth and toasted nuttiness that ties everything together.
- Soy sauce: The savory backbone that makes the filling taste authentically Korean, though gluten-free versions work beautifully if you need them.
- Fresh ginger and garlic: These aromatics should be minced small so they distribute evenly through the turkey and infuse every bite with flavor.
- Mozzarella cheese: It melts beautifully and doesn't overpower the Korean-inspired flavors the way sharper cheeses might.
Instructions
- Set your stage:
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper so cleanup later feels like a breeze. Arrange those pepper halves cut-side up like little waiting vessels, ready to be filled.
- Build the flavor base:
- Heat sesame oil in a large skillet over medium heat until it just shimmers, then add minced garlic, ginger, and green onions. Let them sizzle for about a minute until your kitchen smells like something amazing is happening.
- Cook the turkey with intention:
- Add ground turkey to the fragrant oil and break it apart with a spoon as it cooks, letting it get golden in spots rather than staying gray and uniform. This takes about 5 to 7 minutes, and you'll know it's done when no pink remains.
- Create the savory sauce:
- Stir in grated carrot, soy sauce, gochujang, honey, and black pepper, then cook for 2 to 3 minutes more until everything melds into a slightly thickened, glossy mixture. The honey balances the chili heat while the carrot adds a subtle sweetness that makes people ask what your secret is.
- Fill with care:
- Spoon the warm turkey mixture into each pepper half, pressing gently so it settles in without falling out during baking. Don't overfill, but don't be timid either.
- Top and bake:
- Sprinkle shredded mozzarella generously over each pepper, then slide the sheet into the oven for 15 to 18 minutes. You're looking for melted cheese that's just starting to turn golden and peppers that are tender when you poke them.
- Finish and serve:
- Remove from the oven and let cool for a minute, then scatter toasted sesame seeds and fresh cilantro or parsley over the top. Serve warm, ideally with steamed rice or a crisp salad alongside.
Pin These peppers have become my go-to when I want to feel like I'm serving something special but still have time to pour a glass of wine and chat with whoever's at my table. There's something about a homemade stuffed pepper that makes people feel genuinely cared for.
Why Ground Turkey Works Here
Turkey is often overlooked because people think it's boring, but it's actually the perfect canvas for bold Asian flavors. It cooks quickly, stays tender when not overworked, and lets the gochujang and sesame oil take center stage without competing against a strong meat flavor like beef would.
Adapting This for Your Preferences
I've made this with ground chicken when turkey wasn't on hand, and it worked beautifully with no timing changes. If you prefer beef, use the same amount but expect it to be slightly richer in flavor, which honestly isn't a bad thing if you're serving this alongside something cool and light.
The Cheese Factor and Final Touches
Mozzarella melts into creamy pockets throughout the filling, but if you're feeling adventurous, sharp cheddar creates a more assertive flavor while gruyere makes it almost French-Korean fusion. The sesame seeds aren't just decoration, they add a textural crunch that makes every bite interesting.
- Toast your own sesame seeds in a dry pan for 2 minutes if you have time, because they taste infinitely better than raw and the aroma will make you smile.
- Cilantro and parsley both work, but cilantro leans into the Asian flavors while parsley keeps things neutral if someone at your table has cilantro preferences.
- These peppers are actually better when eaten within an hour of baking, while the cheese is still silky and the peppers are at their most tender.
Pin These Korean-style stuffed peppers prove that weeknight cooking doesn't have to be boring, and fusion dishes don't need to feel confused about their identity. Serve them warm and watch people slow down to savor every bite.
Recipe FAQ
- → 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 refrigerated. Stuff the peppers and add cheese just before baking for best results.
- → What can I substitute for gochujang?
Sriracha or red pepper flakes mixed with a small amount of miso paste can work, though the flavor profile will be slightly different from gochujang's fermented depth.
- → Are these stuffed peppers spicy?
The level of heat is moderate due to the gochujang. You can reduce the amount for a milder version or add red pepper flakes for extra spice.
- → Can I use regular bell peppers instead of mini peppers?
Yes, regular bell peppers work well. Cut them into quarters or halves depending on size and adjust baking time by 5-10 minutes longer.
- → How do I store leftovers?
Store cooled stuffed peppers in an airtight container for up to 3 days. Reheat in the oven at 180°C (350°F) for about 10-12 minutes to maintain texture.