Korean Turkey Stuffed Sweet Peppers (Print)

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

# Components:

→ Vegetables

01 - 12-16 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
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

# Directions:

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 - Heat a splash of oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking up with a spoon, until just browned approximately 5 minutes.
04 - Add garlic, ginger, and 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 2-3 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 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 Advice:

01 -
  • These come together in under 45 minutes and feel fancy enough to serve guests, but honest enough for a solo dinner with Netflix.
  • The sweet peppers balance the umami-rich Korean spices in a way that makes your mouth genuinely happy, and nobody will believe you made it at home.
  • They're naturally gluten-free with one simple swap, and the colors on the plate are honestly just stunning.
02 -
  • Don't skip toasting your sesame seeds in a dry pan for 30 seconds before sprinkling them on top—it transforms them from background flavor to something that makes people ask what you did differently.
  • The turkey mixture will continue to cook slightly in the oven, so don't overdo it in the skillet or you'll end up with dry filling—stop while it still looks slightly underdone.
  • If your peppers are particularly large or thick-walled, you can cut a thin slice off the bottom so they sit flat and stable on the baking sheet instead of rolling around.
03 -
  • Buy mini peppers when they're on sale and freeze them whole—they thaw perfectly fine for this recipe and you'll always have the main ingredient on hand when inspiration strikes.
  • Toast your sesame seeds in a dry pan while your peppers bake so they're fragrant and crunchy the moment you're ready to serve, and keep extra seeds on hand because you'll start sprinkling them on everything.
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