Korean Turkey Stuffed Sweet Peppers (Print Version)

Sweet mini peppers filled with Korean-spiced turkey and melted cheese for a vibrant, easy meal.

# What You Need:

→ Vegetables

01 - 12-16 sweet mini peppers

→ Meat

02 - 1 pound ground turkey

→ Aromatics

03 - 2 cloves garlic, minced
04 - 2 green onions, thinly sliced

→ Sauce & Seasoning

05 - 2 tablespoons soy sauce
06 - 1 tablespoon gochujang
07 - 1 tablespoon honey
08 - 2 teaspoons toasted sesame oil
09 - 1 teaspoon freshly grated ginger
10 - 1/4 teaspoon black pepper

→ Toppings

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

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Slice mini peppers in half lengthwise and remove seeds. Arrange pepper halves cut side up on the prepared baking sheet.
02 - In a large skillet over medium-high heat, add a splash of oil. Add ground turkey and cook, breaking up with a spoon, until just browned, about 5 minutes.
03 - Add minced garlic, ginger, and green onions to the turkey. 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.
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're naturally low-carb and look gorgeous on a plate, which means you can serve them to almost anyone and they'll feel special.
  • The whole thing comes together in under an hour, and most of that is just the oven doing the work while you relax.
  • Korean and cheese shouldn't work this well together, but they absolutely do, creating this savory-sweet-spicy trifecta.
02 -
  • Don't skip the toasted sesame oil because regular sesame oil tastes raw and bitter by comparison; the toasted version is what makes the whole thing taste authentic and intentional.
  • If your peppers are particularly large, they might need an extra 3–5 minutes in the oven, so start checking at 12 minutes rather than setting a timer and walking away.
03 -
  • Toast your sesame seeds yourself in a dry skillet for 2 minutes if you can; the difference between jarred and fresh-toasted is the difference between good and unforgettable.
  • Don't brown the turkey completely in the skillet because it'll firm up more in the oven, which means timing it for just-browned means it stays moist and tender by the time you serve it.
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