Save These Korean-Style Turkey Stuffed Sweet Peppers bring vibrant Korean flavors to a colorful and nutritious dish that's perfect for a weeknight dinner. The combination of savory ground turkey seasoned with aromatic gochujang, soy sauce, and sesame oil creates a delicious filling for sweet mini peppers, while the melted mozzarella adds a creamy, indulgent finish. This fusion recipe takes the concept of stuffed peppers and infuses it with the bold, complex flavors of Korean cuisine.
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The beauty of these stuffed peppers lies in their versatility. The tender sweet mini peppers provide the perfect vessel for the boldly seasoned turkey filling. As they bake, the peppers soften while maintaining their shape, and the cheese creates an irresistible golden crust that brings everything together. The toasted sesame seeds add a delicate crunch and nutty flavor that complements the Korean seasonings.
- Vegetables: 16–20 mini sweet peppers (about 500 g), halved and seeded, 2 green onions, thinly sliced, 2 cloves garlic, minced, 1 small carrot, finely grated
- Meat: 500 g (1 lb) ground turkey
- Sauces & Seasonings: 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
- Dairy: 100 g (1 cup) shredded mozzarella cheese
- Garnish: 1 tsp toasted sesame seeds (optional), 1 tbsp chopped fresh cilantro or parsley (optional)
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- Prepare the oven and peppers
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper. Arrange the halved mini sweet peppers, cut side up, on the baking sheet.
- Prepare the aromatic base
- In a large skillet over medium heat, add sesame oil. Sauté garlic, ginger, and green onions until fragrant (about 1 minute).
- Cook the turkey
- Add the ground turkey and cook, breaking it up with a spoon, until no longer pink (5–7 minutes).
- Season the filling
- 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.
- Fill the peppers
- Spoon the turkey mixture evenly into each pepper half, gently pressing down.
- Add cheese
- Sprinkle shredded mozzarella cheese over the stuffed peppers.
- Bake
- Bake for 15–18 minutes, or until the cheese is melted and lightly golden and the peppers are tender.
- Garnish and serve
- Remove from oven and garnish with toasted sesame seeds and chopped herbs, if desired. Serve warm.
Make sure not to overcook the peppers – they should be tender but still hold their shape. If you find the pepper halves wobbling on the baking sheet, you can create a small slice on the bottom to help them sit flat. For the most flavorful results, don't rush cooking the turkey mixture – those few extra minutes of simmering allow the flavors to develop and the sauce to thicken properly.
This versatile recipe can be adapted in many ways. For a vegetarian option, substitute the turkey with crumbled tofu or a plant-based meat alternative. You can also use regular bell peppers cut into quarters instead of mini peppers for a larger portion size. If gochujang is difficult to find, you can substitute with a mixture of miso paste and sriracha sauce, though the flavor profile will be slightly different.
These stuffed peppers make an excellent main course when served with steamed rice or a side of kimchi. For a lighter meal, pair them with a simple cucumber salad dressed with rice vinegar and sesame oil. They also work beautifully as an appetizer for a dinner party or as part of a larger spread for a family-style meal. Consider serving them with a cold Korean barley tea (boricha) or a light lager beer to complement the flavors.
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These Korean-Style Turkey Stuffed Sweet Peppers combine the best of comfort food with the exciting flavors of Korean cuisine. They're perfect for meal prep, as they reheat beautifully and the flavors often deepen overnight. Whether you're looking to expand your weeknight dinner rotation or impress guests with something a little different, these colorful, flavorful stuffed peppers are sure to become a new favorite in your recipe collection.
Frequently Asked Questions
- → Can I make these stuffed peppers ahead of time?
Yes, prepare the filling and halve the peppers up to 24 hours in advance. Store them separately in the refrigerator. Assemble and bake when ready to serve, adding an extra 5-10 minutes if baking cold from the fridge.
- → What can I use instead of gochujang?
Sriracha or red pepper flakes mixed with a little miso paste can substitute for gochujang. The flavor profile will differ slightly, but you'll still get that spicy, umami kick that makes these peppers special.
- → How do I store leftovers?
Keep cooled stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes until heated through, or microwave individual portions for 1-2 minutes.
- → Can I freeze these Korean-style stuffed peppers?
Yes, freeze assembled unbaked peppers on a baking sheet until firm, then transfer to freezer bags for up to 3 months. Bake from frozen at 200°C for 25-30 minutes, adding cheese during the last 10 minutes.
- → What other proteins work well in this filling?
Ground chicken, beef, or even pork can replace the turkey. For a vegetarian option, use crumbled tofu, textured vegetable protein, or finely chopped mushrooms with extra vegetables for texture.
- → How can I reduce the spice level?
Use less gochujang or substitute with a milder chili paste. You can also increase the honey slightly to balance flavors, or simply omit the red pepper flakes mentioned in the notes.
