Mini sweet peppers stuffed with seasoned ground turkey, gochujang, and melted cheese for a Korean-inspired meal.
# What You Need:
→ 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, gluten-free if needed
07 - 1 tablespoon gochujang
08 - 1 tablespoon sesame oil
09 - 2 teaspoons honey
10 - 1 teaspoon fresh ginger, grated
11 - 0.5 teaspoon ground black pepper
→ Dairy
12 - 1 cup shredded mozzarella cheese
→ Garnish
13 - 1 teaspoon toasted sesame seeds, optional
14 - 1 tablespoon fresh cilantro or parsley, chopped, optional
# How To Make It:
01 - Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Arrange halved mini sweet peppers cut side up on the prepared baking sheet.
02 - Heat sesame oil in a large skillet over medium heat. Add minced garlic, grated ginger, and sliced green onions. Sauté until fragrant, approximately 1 minute.
03 - Add ground turkey to the skillet and cook, 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 an additional 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 fill completely.
06 - Sprinkle shredded mozzarella cheese over the stuffed peppers.
07 - Bake for 15 to 18 minutes until the cheese is melted and lightly golden and the peppers are tender.
08 - Remove from oven and garnish with toasted sesame seeds and chopped fresh herbs if desired. Serve warm.
