Korean Turkey Stuffed Sweet Peppers (Print Version)

Sweet mini peppers filled with Korean-spiced turkey and melted cheese, baked until tender and golden.

# What You'll Need:

→ Vegetables

01 - 12 to 16 sweet mini peppers

→ Meat

02 - 1 pound ground turkey

→ Aromatics

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

→ Sauce and Seasoning

05 - 2 tablespoons soy sauce, use gluten-free if needed
06 - 1 tablespoon gochujang Korean chili paste
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 or lightly grease a baking dish.
02 - Slice mini peppers in half lengthwise and remove seeds. Arrange pepper halves cut side up on the prepared baking sheet.
03 - 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, approximately 5 minutes.
04 - Add minced garlic, grated ginger, and sliced green onions. Sauté for 2 minutes until fragrant.
05 - Stir in soy sauce, gochujang, honey, sesame oil, and black pepper. Cook for 2 to 3 minutes until well combined and slightly thickened. Remove from heat.
06 - Spoon the turkey mixture evenly into each pepper half, pressing gently to fill completely.
07 - Sprinkle shredded mozzarella evenly over all stuffed peppers.
08 - Bake for 12 to 15 minutes, or until peppers are tender and cheese is melted and lightly golden.
09 - Garnish with additional sliced green onion and toasted sesame seeds. Serve warm.

# Additional Tips::

01 -
  • The peppers stay slightly crisp while the filling stays juicy, creating this textural surprise that feels intentional even though it's just timing.
  • One pan does most of the work, leaving you with minimal cleanup and maximum flavor impact.
  • It's colorful enough to impress dinner guests but casual enough to throw together on a weeknight without stress.
02 -
  • Don't skip the ginger; it's what separates these from just being ground meat in peppers and transforms them into something distinctly Korean.
  • Overstuffing might seem generous, but it makes the peppers burst during cooking—a generous spoonful per half is the sweet spot for structure and flavor.
03 -
  • If you want extra heat, add 1 tsp gochugaru right into the turkey mixture—it'll give you complexity without making it blisteringly spicy.
  • Toast your sesame seeds dry in a skillet for 30 seconds before serving; it amplifies their nutty flavor and makes the whole dish taste more intentional.
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