Mini sweet peppers stuffed with Korean-spiced turkey and melted cheese. Quick, vibrant, and delicious.
# Components:
→ Vegetables
01 - 16 to 20 mini sweet peppers, halved and seeded
02 - 2 green onions, thinly sliced
03 - 2 cloves garlic, minced
04 - 1 small carrot, finely grated
→ Meat
05 - 1 pound ground turkey
→ Sauces and Seasonings
06 - 2 tablespoons soy sauce
07 - 1 tablespoon gochujang
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
14 - 1 tablespoon chopped fresh cilantro or parsley
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and arrange halved mini sweet peppers cut side up.
02 - Heat sesame oil in a large skillet over medium heat. Sauté minced garlic, grated ginger, and sliced green onions until fragrant, approximately 1 minute.
03 - Add ground turkey to the skillet, breaking it apart with a spoon until no pink remains, 5 to 7 minutes.
04 - Stir in grated carrot, soy sauce, gochujang, honey, and black pepper. Cook for 2 to 3 minutes until well combined and slightly thickened. Remove from heat.
05 - Spoon the turkey mixture evenly into each pepper half, gently pressing down to distribute filling.
06 - Sprinkle shredded mozzarella cheese generously over each stuffed pepper half.
07 - Bake for 15 to 18 minutes until cheese is melted with light golden edges and peppers are tender.
08 - Remove from oven. Top with toasted sesame seeds and fresh herbs if desired. Serve immediately while warm.
