Korean Turkey Stuffed Sweet Peppers

Experience a delightful twist on a classic snack with these Korean-Style Turkey Stuffed Sweet Peppers. This recipe brings together the lean protein of ground turkey and the vibrant, crunchy texture of mini sweet peppers, all tied together with the bold, savory, and slightly spicy notes of traditional Korean seasonings like gochujang and ginger. Topped with a layer of melted mozzarella cheese, these peppers offer a fusion of flavors that works perfectly as a crowd-pleasing appetizer or a light, wholesome main course.

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The secret to this dish lies in the balance of sweetness from the honey and the gentle heat from the Korean red chili paste. Each bite provides a satisfying crunch from the roasted peppers and a savory richness from the seasoned turkey filling. It is an approachable way to introduce international flavors into your weekly meal rotation without needing complex techniques or hard-to-find equipment.

Ingredients

• 16–20 mini sweet peppers (about 500 g), halved and seeded
• 500 g (1 lb) ground turkey
• 100 g (1 cup) shredded mozzarella cheese
• 2 green onions, thinly sliced
• 2 cloves garlic, minced
• 1 small carrot, finely grated
• 2 tbsp soy sauce (use gluten-free if needed)
• 1 tbsp gochujang (Korean red chili paste)
• 1 tbsp sesame oil
• 2 tsp honey
• 1 tsp grated fresh ginger
• ½ tsp ground black pepper
• 1 tsp toasted sesame seeds (optional)
• 1 tbsp chopped fresh cilantro or parsley (optional)

Instructions

Step 1

Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

Step 2

Arrange the halved mini sweet peppers, cut side up, on the baking sheet.

Step 3

In a large skillet over medium heat, add sesame oil. Sauté garlic, ginger, and green onions until fragrant (about 1 minute).

Step 4

Add the ground turkey and cook, breaking it up with a spoon, until no longer pink (5–7 minutes).

Step 5

Stir in grated carrot, soy sauce, gochujang, honey, and black pepper. Cook for another 2–3 minutes until well combined and slightly thickened. Remove from heat.

Step 6

Spoon the turkey mixture evenly into each pepper half, gently pressing down.

Step 7

Sprinkle shredded mozzarella cheese over the stuffed peppers.

Step 8

Bake for 15–18 minutes, or until the cheese is melted and lightly golden and the peppers are tender.

Step 9

Remove from oven and garnish with toasted sesame seeds and chopped herbs, if desired. Serve warm.

Zusatztipps für die Zubereitung

When preparing the peppers, make sure to remove all the seeds to create enough space for the savory turkey filling. Grating the carrot finely ensures it cooks through quickly and integrates perfectly with the meat, adding a subtle sweetness and extra moisture to the filling. If you prefer a more charred pepper, you can broil them for the last minute of cooking.

Varianten und Anpassungen

This recipe is versatile and easy to customize. You can substitute ground turkey with ground chicken or beef depending on your preference. For those following a dairy-free diet, simply omit the mozzarella cheese or replace it with a vegan alternative. To make the dish gluten-free, ensure both your soy sauce and gochujang are certified gluten-free versions.

Serviervorschläge

For a complete and balanced meal, serve these stuffed peppers alongside a bowl of steamed jasmine rice or a fresh garden salad. They also make an excellent addition to a party spread or appetizer platter. If you want more heat, a drizzle of extra gochujang sauce or a sprinkle of red pepper flakes on top will add the perfect spicy finish.

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These Korean-Style Turkey Stuffed Sweet Peppers are a fantastic way to enjoy a flavorful, high-protein meal that is as nutritious as it is delicious. With their vibrant colors and bold seasonings, they are sure to become a favorite for both casual family dinners and special gatherings. Serve them warm and enjoy the perfect fusion of sweet, savory, and spicy in every bite.

Recipe Q&A

→ Can I make these stuffed peppers ahead of time?

Yes, you can prepare the turkey filling up to 24 hours in advance and store it refrigerated. Stuff the peppers and add cheese just before baking. For best results, bake them fresh rather than reheating pre-baked peppers.

→ What can I substitute for gochujang?

If unavailable, substitute with sriracha mixed with a small amount of miso paste, or use red pepper flakes with a splash of soy sauce. The flavor profile will differ slightly but still provide that spicy Korean-inspired kick.

→ Are these stuffed peppers spicy?

These peppers offer mild to medium heat depending on your gochujang brand. The sweet peppers balance the spice nicely. For more heat, add red pepper flakes to the turkey mixture as suggested in the notes.

→ Can I use regular bell peppers instead of mini peppers?

Absolutely. Use regular bell peppers cut into quarters or halved lengthwise. You may need to adjust baking time to 20-25 minutes since larger peppers take longer to become tender.

→ How do I store leftovers?

Store cooled stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in a 180°C (350°F) oven for 10-15 minutes or until heated through. The cheese may not melt as perfectly upon reheating.

→ What sides pair well with these stuffed peppers?

Steamed jasmine rice creates a perfect base to soak up the savory juices. A crisp cucumber salad with sesame dressing, pickled vegetables, or simple stir-fried bok choy complement the Korean flavors beautifully.