Korean-Style Turkey Stuffed Sweet Peppers (Print Version)

Sweet mini peppers loaded with Korean-spiced ground turkey and gooey mozzarella, baked until golden.

# Components:

→ Vegetables

01 - 12-16 sweet mini peppers

→ Meat

02 - 1 lb ground turkey

→ Aromatics

03 - 2 cloves garlic, minced
04 - 2 green onions, thinly sliced, plus extra for garnish

→ Sauce & Seasoning

05 - 2 tbsp soy sauce
06 - 1 tbsp gochujang
07 - 1 tbsp honey
08 - 2 tsp toasted sesame oil
09 - 1 tsp freshly grated ginger
10 - 1/4 tsp black pepper

→ Toppings

11 - 3/4 cup shredded mozzarella cheese
12 - 1 tsp toasted sesame seeds

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease a baking dish. Slice mini peppers in half lengthwise, remove seeds, and arrange pepper halves cut side up on the prepared surface.
02 - Add a splash of oil to a large skillet over medium-high heat. Add ground turkey and cook, breaking up with a spoon, until just browned, approximately 5 minutes.
03 - Add minced garlic, grated ginger, and sliced green onions to the skillet. Sauté for 2 minutes until fragrant.
04 - 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.
05 - Spoon the turkey mixture evenly into each pepper half, pressing gently to fill completely.
06 - Sprinkle shredded mozzarella evenly over the stuffed peppers.
07 - Bake for 12-15 minutes, or until peppers are tender and cheese is melted and lightly golden.
08 - Garnish with extra green onion and toasted sesame seeds. Serve warm.

# Expert Advice:

01 -
  • They look stunning on a plate—those golden-brown peppers with melted cheese practically glow, and people always ask for the recipe before they even taste it.
  • The savory-sweet balance from the gochujang and honey hits differently than expected, making every bite feel a little bit special.
  • Twenty minutes of actual hands-on time means you can have something restaurant-quality on the table without the stress.
02 -
  • Don't skip the toasted sesame oil at the end—add it after cooking rather than during, so the heat doesn't burn away all its aromatic magic.
  • Sweet mini peppers can vary wildly in size, so if some are noticeably bigger, give them a head start in the oven by a few minutes, or they'll stay too crisp while smaller ones soften too much.
03 -
  • Pat your ground turkey dry before browning it in the skillet—any excess moisture will cause it to steam rather than brown, and you want that caramelized, flavorful crust.
  • If your peppers are releasing liquid as they bake, that means they're sweating out their water—it's normal and actually deepens their sweetness, so don't drain it.
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