Pin I discovered these stuffed peppers on a random Tuesday when my Korean friend Jimin stopped by with a jar of gochujang and the kind of energy that meant we were cooking something together. She'd been raving about mixing Korean flavors with simple ingredients, and when I pulled out ground turkey and those jewel-toned mini peppers from my crisper drawer, something just clicked. Within minutes, the kitchen smelled like toasted sesame and caramelized garlic, and we both knew we'd stumbled onto something special that would become a regular rotation in my weeknight dinners.
The moment I knew this recipe was a keeper was when my parents came over and my dad, who usually picks at fusion food, went back for seconds and asked if I could make them for his book club. He sat at my kitchen counter watching the peppers turn golden and asked why nobody ever served food this beautiful at his office lunches. That's when I realized these stuffed peppers weren't just tasty—they were the kind of dish that makes people feel cared for.
Ingredients
- 12 to 16 sweet mini peppers: These are your edible vessels, and their natural sweetness is the secret weapon that keeps this dish from tasting one-note spicy or savory. I learned the hard way that bigger bell peppers work but take longer to bake and can get mushy, so stick with minis if you can find them.
- 1 lb ground turkey: Turkey stays lean and mild, letting the Korean flavors shine without competing with heavy meat taste. Ground chicken works just as well if that's what's in your freezer.
- 2 cloves garlic, minced: Fresh garlic is non-negotiable here—it's the foundation that makes everything smell like a proper dinner, not a shortcut meal.
- 2 green onions, thinly sliced plus extra for garnish: They add brightness and a subtle onion bite that keeps the filling from feeling flat. The extra ones you reserve for the top make it look intentional and finished.
- 2 tbsp soy sauce: This is your umami anchor, the thing that makes people taste this and think it's more complicated than it actually is. Use tamari or another gluten-free version if you need to, and your guests won't know the difference.
- 1 tbsp gochujang: Korean chili paste is where the magic lives—it brings heat, sweetness, and depth that you genuinely cannot replicate with regular hot sauce. Keep a jar in your fridge and you'll find yourself using it on everything.
- 1 tbsp honey: This rounds out the spice and adds a subtle sweetness that makes the whole thing feel balanced instead of aggressive. Skip the honey and you'll taste the difference immediately.
- 2 tsp toasted sesame oil: Use the dark kind—it has personality and aroma that regular sesame oil lacks. A little goes a long way, which is why we measure it carefully.
- 1 tsp freshly grated ginger: Fresh ginger adds a brightness that powdered never quite captures, plus it settles your stomach if these peppers are the first time you're playing with Korean spices.
- 1/4 tsp black pepper: Simple black pepper is all you need here. It's not about heat but about making all the other flavors pop.
- 3/4 cup shredded mozzarella cheese: Mozzarella melts clean and doesn't overpower the filling—fancier cheeses can steal the show when you want the turkey and spices front and center. I've tried gruyere and it was too much.
- 1 tsp toasted sesame seeds: These are your finishing touch, the thing that tells everyone you meant to make something special. Keep them in a glass jar by your stove so you remember to use them.
Instructions
- Get your oven ready and prep your stage:
- Preheat your oven to 400°F and line a baking sheet with parchment paper—this step saves you so much cleanup and prevents sticking. While that heats up, you'll feel that small rush of satisfaction that comes from being organized.
- Prepare your peppers:
- Slice each mini pepper in half lengthwise and carefully scoop out the seeds and white membranes with a small knife or your fingers. Arrange them cut side up on your sheet like little edible bowls, and this is when your kitchen starts looking like something from a cooking show.
- Brown the turkey:
- Heat a large skillet over medium-high with a splash of oil, then add your ground turkey and break it up with a wooden spoon as it cooks for about 5 minutes. You want it golden and broken into small pieces, not chunky—this texture matters because it distributes the flavor evenly when you stuff the peppers.
- Build the flavor base:
- Once the turkey is cooked through, add your minced garlic, fresh ginger, and half of the green onions and let them sizzle for about 2 minutes until your kitchen smells incredible. This is the moment where everything comes alive and you know you're on the right track.
- Make it Korean:
- Stir in your soy sauce, gochujang, honey, sesame oil, and black pepper and let everything bubble together for 2 to 3 minutes until the sauce is slightly thickened and coats the turkey beautifully. Taste it right now—this is your moment to adjust heat or saltiness before it goes into the peppers.
- Fill your vessels:
- Spoon the turkey mixture evenly into each pepper half, pressing gently as you fill so it settles in and doesn't fall out during baking. This is meditative and kind of fun once you get into a rhythm.
- Add the cheese:
- Sprinkle shredded mozzarella over the top of each stuffed pepper, being generous enough that it melts into every crevice but not so much that it overwhelms the filling. The cheese will brown slightly and that's exactly what you want.
- Bake until golden:
- Slide your baking sheet into the oven for 12 to 15 minutes—the peppers should be tender when you poke them and the cheese should be melted with light golden edges. You'll know it's done when your kitchen smells like toasted cheese and Korean spices mixed together.
- Finish with flourish:
- Pull them out, let them cool for just 2 minutes so you don't burn your mouth, then garnish with the green onion and toasted sesame seeds you reserved. Serve immediately while everything is still warm and the cheese is soft.
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Pin My favorite memory with these peppers happened during a chaotic potluck where everything else arrived cold or underseasoned, but these came out of my oven 20 minutes before everyone arrived looking vibrant and smelling unforgettable. People clustered around the baking dish like it was the main event, which I guess it was, and I watched someone take a bite and close their eyes like they'd just discovered something important. That's the power of a dish that looks stunning and tastes even better.
The Korean Spice Breakdown
When I first tried gochujang, I expected pure heat, but what I found instead was a sweet, fermented, complex flavor that's almost fruity underneath the spice. It's not aggressive like cayenne—it's more like a conversation that starts with sweetness and ends with a warm tingle on your lips. If you've never cooked with it, this recipe is the gentlest introduction because the honey and sesame oil keep it balanced and approachable.
Why These Peppers Work as a Main or Appetizer
I've served these as the star of a casual dinner with rice and a simple cucumber salad, and I've also set them out at parties where people grabbed them with their hands and ate them standing up while talking. They're elegant enough that your guests feel special, but casual enough that nobody feels like they need to dress up for them. The fact that they're handheld and bite-sized is a secret advantage—people eat more, enjoy themselves more, and suddenly you're the person who brought the most memorable thing to the table.
Make It Your Own
The beauty of this recipe is that it's a template, not a rulebook, and once you make it once you'll immediately see ways to twist it. I've made it with ground beef when turkey wasn't on sale, added a teaspoon of gochugaru for extra heat when I was cooking for spice lovers, and even tried it with vegan cheese for a friend and honestly couldn't taste the difference when everything else was this flavorful. The filling also keeps beautifully—you can make it the morning of, refrigerate it, and stuff your peppers just before you're ready to bake.
- Add a teaspoon of gochugaru if you want it spicier and more authentic to Korean home cooking.
- Serve alongside sticky rice or cauliflower rice, depending on whether you're going comfort food or lighter.
- Make a double batch and freeze the extras unbaked, then just add 5 extra minutes to the bake time.
Pin 
Pin These stuffed peppers became my go-to when I want to cook something that feels special without spending an hour in the kitchen or dealing with complicated techniques. There's something deeply satisfying about pulling a baking sheet of golden, melted, perfectly-baked peppers out of the oven, and knowing that something this beautiful came from your own two hands.
Recipe FAQ
- → Can I make these stuffed peppers ahead of time?
Yes, you can prepare the turkey mixture and stuff the peppers up to a day in advance. Store them covered in the refrigerator and add the cheese just before baking. They may need an extra 2-3 minutes of baking time if chilled.
- → What can I substitute for gochujang?
If you don't have gochujang, you can use sriracha mixed with a teaspoon of miso paste, or red pepper flakes with a small amount of tomato paste. The flavor won't be exactly the same, but it will still be delicious.
- → Are these stuffed peppers spicy?
These have a mild to medium heat level. The gochujang provides a gentle warmth, while the sweet peppers balance the spice. You can increase the heat by adding gochugaru (Korean chili flakes) or reduce it by using less gochujang.
- → Can I use regular bell peppers instead of mini peppers?
Absolutely. Use regular bell peppers cut into quarters or halved lengthwise. You'll need about 3-4 large bell peppers to equal 12-16 mini peppers. Adjust baking time to 15-18 minutes since larger pieces take longer to cook through.
- → How do I store leftovers?
Store cooled stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-12 minutes or in the microwave for 1-2 minutes. The cheese will be best when reheated in the oven.
- → Can I freeze these stuffed peppers?
Yes, freeze them before baking. Arrange stuffed peppers on a baking sheet and freeze until solid, then transfer to a freezer bag. They'll keep for up to 2 months. Bake from frozen at 400°F for 20-25 minutes, adding cheese halfway through.