Save My neighbor brought over a handful of sweet mini peppers from her garden one late summer evening, and I was standing in my kitchen wondering what to do with them when the smell of gochujang hit me—I'd just opened a new jar. Something clicked. Korean flavors had been creeping into everything I cooked lately, and these bright little peppers suddenly felt like the perfect vessel for something bold and unexpected. That night, I created these stuffed peppers almost by accident, and they became the dish I'd make again and again whenever I wanted to feel clever in the kitchen.
I made these for a casual dinner party last spring, and my friend who claims to hate spicy food ate four of them without stopping. She kept saying she could taste the honey underneath the heat, and suddenly we were having this whole conversation about how Korean food balances flavors in ways that feel almost musical. That moment reminded me why I love cooking for people—it's not just about the food, it's about discovering what makes someone's eyes light up.
Ingredients
- Sweet mini peppers (12–16 whole peppers): Look for ones that are roughly the same size so they cook evenly; the sweetness of these peppers becomes almost candied when roasted, which plays beautifully against the savory filling.
- Ground turkey (1 lb): It's leaner than beef but doesn't dry out here because the sauce keeps everything moist and flavorful—this was my discovery after years of thinking turkey had to be boring.
- Garlic and ginger (2 cloves and 1 tsp freshly grated): Fresh ginger makes all the difference; jarred ginger tastes flat by comparison, and you'll taste the quality in every bite.
- Green onions (2, thinly sliced plus garnish): They add a gentle onion sharpness that keeps the dish from feeling one-dimensional, and a bit extra scattered on top adds visual appeal and a fresh finish.
- Soy sauce (2 tbsp): Use a good quality one if you can—it's the backbone of the seasoning, and cheap soy sauce tastes thin and one-note.
- Gochujang (1 tbsp): This Korean chili paste is umami-rich and slightly sweet; it's not just heat, it's complexity in a jar, and a little goes a long way.
- Honey (1 tbsp): It rounds out the gochujang's intensity and creates a glaze-like consistency as the mixture cooks down slightly.
- Toasted sesame oil (2 tsp): Drizzle it in at the end so the heat doesn't destroy its nutty aroma—this is the secret that makes people wonder what you did differently.
- Shredded mozzarella (3/4 cup): It melts into those pockets of the pepper and catches the oven heat to turn golden; anything that melts will work, but mozzarella's mild flavor doesn't compete.
- Toasted sesame seeds (1 tsp for garnish): They add a subtle crunch and nutty finish that feels intentional and restaurant-quality.
Instructions
- Get your peppers ready:
- Slice each sweet mini pepper in half lengthwise and gently scoop out the seeds with your fingers or a small spoon—you want the walls intact because they'll hold the filling like little boats. Arrange them cut side up on your baking sheet and give yourself a moment to appreciate how colorful they look.
- Brown the turkey:
- Heat a splash of oil in a large skillet over medium-high heat and add your ground turkey, breaking it into small pieces with a spoon as it cooks. Don't walk away—about 5 minutes in, it should be cooked through with no pink, smelling savory and inviting.
- Build the flavor base:
- Add your minced garlic, grated ginger, and sliced green onions to the turkey and let them sauté for exactly 2 minutes. You'll smell the garlic softening and the ginger warming—that's your sign everything's ready for the sauce.
- Mix in the Korean magic:
- Stir together the soy sauce, gochujang, honey, sesame oil, and black pepper right into the turkey, stirring until everything is coated and the mixture is slightly thickened, about 2–3 minutes. This is where the alchemy happens—the sweet, salty, spicy, nutty flavors meld into something greater than the sum of their parts.
- Stuff and top:
- Spoon the turkey mixture evenly into each pepper half, pressing gently so the filling settles in, then sprinkle the shredded mozzarella over each one. Don't pack the filling too tight or the peppers will steam instead of roast.
- Bake until golden:
- Slide the baking sheet into a 400°F oven for 12–15 minutes until the peppers are tender and the cheese is melted with golden-brown edges. The kitchen will smell incredible—nutty from the sesame oil and subtly spicy from the gochujang.
- Finish and serve:
- Pull them from the oven and while they're still warm, scatter extra sliced green onions and toasted sesame seeds over the top. Serve immediately while the cheese is still stretchy and the peppers are at their best.
Save These peppers have become my go-to when I want to prove to myself that I know my way around a kitchen. There's something about watching someone's face when they realize spicy food can also be subtle and balanced that makes the whole cooking process feel worthwhile.
When to Serve This Dish
These are equally at home as an elegant appetizer at a dinner party—arranged on a platter still warm from the oven—or as a weeknight main alongside rice. I've served them cold the next day straight from the fridge as a protein-packed lunch, and they're still delicious, though they're really best warm. They're also forgiving enough that you can make them a few hours ahead and reheat them gently in a 350°F oven for 5 minutes if you're cooking for guests.
Playing with Heat and Flavor
The beauty of this recipe is how adjustable it is depending on your mood or your guests' tolerance. If you love spice, add a teaspoon of gochugaru (Korean chili flakes) to the turkey mixture for extra heat that doesn't overpower the other flavors. If you're cooking for someone who's chili-shy, reduce the gochujang to half a tablespoon and increase the honey slightly—it'll still taste complex and delicious, just gentler. I've also experimented with swapping in a tablespoon of miso paste for part of the soy sauce, which adds an almost chocolatey depth that people can't quite identify.
Stretching This Recipe Further
Ground chicken or beef work just as well as turkey if that's what you have on hand, and the cooking time stays the same. For a vegetarian version, I've stuffed these with a mixture of crumbled tofu, mushrooms, garlic, and ginger cooked down with the same sauce—it's less protein-heavy but still deeply satisfying. If dairy isn't your thing, skip the cheese entirely or use a vegan melting cheese, and the peppers will still shine.
Save 
These stuffed peppers remind me why I cook: to create moments where flavors surprise people and food becomes a conversation. Make them once, and you'll find yourself reaching for this recipe whenever you want something that feels both comforting and exciting.
Recipe Questions
- → Can I make these stuffed peppers ahead of time?
Yes, prepare the turkey filling and stuff the peppers up to 24 hours in advance. Store covered in the refrigerator and bake when ready to serve.
- → What can I substitute for gochujang?
Sriracha or red pepper flakes mixed with a small amount of miso paste works well. For closest flavor, look for gochujang in Asian markets or the international aisle.
- → Are these stuffed peppers spicy?
They have mild to medium heat from the gochujang. Reduce to 1 teaspoon or omit for a milder version. Add Korean chili flakes for extra kick.
- → Can I use regular bell peppers instead?
Absolutely. Use 4-6 large bell peppers, halved and seeded. You may need to increase baking time by 5-10 minutes for larger peppers to become tender.
- → How do I store leftovers?
Keep refrigerated in an airtight container for up to 3 days. Reheat in a 350°F oven for 10-15 minutes until heated through and cheese melts again.
- → Can I freeze these stuffed peppers?
Yes, freeze before baking. Arrange on a baking sheet until firm, then transfer to freezer bags. Thaw overnight in refrigerator before baking as directed.