Korean-Style Turkey Stuffed Sweet Peppers

My coworker brought these to a potluck last spring, and I remember standing by the snack table completely mesmerized by how the melted cheese pooled into the charred creases of those jewel-toned peppers. She mentioned it was her attempt at fusion cooking, mixing Korean flavors with something her kids would actually eat, and I realized right then that sometimes the best dishes happen when you stop overthinking and just cook what makes you happy. These stuffed peppers became my go-to whenever I need something that looks impressive but doesn't require you to stress in the kitchen.

I made a batch for my partner's friends during a game night, and watching someone take that first bite and immediately stop mid-conversation told me everything I needed to know. The way the sweet pepper plays against the savory, slightly spicy filling just works in a way that makes people want more before they've even finished their first one. It's become my secret weapon for casual entertaining.

Ingredients

• Mini sweet peppers (16-20 pieces, about 500g): Their natural sweetness becomes this beautiful counterpoint to the savory filling, and halving them creates the perfect little vessel without needing to blanch anything first.
• Ground turkey (500g): I learned the hard way that turkey benefits from bold seasonings since it's leaner than beef or pork, which is exactly why this Korean-inspired mixture works so well.
• Gochujang (1 tbsp): This fermented red chili paste is where all the magic happens, bringing depth and complexity that bottled hot sauce just can't touch.
• Sesame oil (1 tbsp): A little goes such a long way here, lending that toasted, nutty finish that makes people ask what your secret ingredient is.
• Soy sauce (2 tbsp): Grab the gluten-free version if you need to, but either way, it's your anchor for savory notes.
• Fresh ginger (1 tsp, grated): The brightness here cuts through the richness and keeps everything from feeling heavy.
• Green onions (2, thinly sliced): Reserve some for garnish because that pop of color and mild onion flavor at the end is what transforms these from good to memorable.
• Garlic (2 cloves, minced): Use fresh if you can, since it perfumes the whole kitchen as soon as it hits the hot oil.
• Shredded mozzarella (100g): I stick with mozzarella because it melts into that gorgeous golden blanket without overpowering the filling underneath.
• Honey (2 tsp): Just enough to round out the heat and bring everything into balance.
• Carrot (1 small, finely grated): It dissolves almost completely into the filling, adding sweetness and subtle texture while keeping things moist.
• Black pepper (½ tsp): Freshly ground tastes infinitely better than the pre-ground stuff sitting in your cabinet.

Instructions

Get your setup ready:

Turn your oven to 200°C (400°F) and line a baking sheet with parchment paper so nothing sticks and cleanup becomes a breeze. Arrange your pepper halves cut-side up like little boats waiting to be filled.

Toast and sauté the aromatics:

Heat sesame oil in a large skillet over medium heat and watch it shimmer before adding your minced garlic, ginger, and green onions, stirring for about a minute until the smell hits you and you know everything's ready. You'll notice how quickly these fragrant ingredients come alive in the warm oil.

Brown the turkey:

Add your ground turkey and break it up with a spoon as it cooks, about 5-7 minutes, until there's no pink left and the whole thing is golden and broken into small pieces. This is the moment to make sure you're getting good color on it, not just cooking it through.

Build the sauce:

Stir in your grated carrot, soy sauce, gochujang, honey, and black pepper, then let it cook another 2-3 minutes, watching as everything melds together into this glossy, slightly thickened mixture. You'll know it's right when it clings to a spoon and has that rich, complex aroma.

Fill each pepper half:

Spoon the warm turkey mixture evenly into your pepper halves, pressing gently so they're packed but not bursting, then top each one with a generous pinch of shredded mozzarella. Don't be shy with the cheese because that's where the magic happens.

Bake until bubbly and golden:

Slide everything into your preheated oven for 15-18 minutes until the cheese melts into a light golden blanket and the peppers soften just enough to be tender. You can peek at the 12-minute mark if you're nervous, but try to resist opening the door too many times.

Finish and serve:

Pull them from the oven, let them cool for just a minute, then scatter toasted sesame seeds and fresh cilantro or parsley over the top if you're feeling fancy. Serve them warm, maybe alongside some steamed rice or a bright salad to cut through the richness.

Save

There's something about setting a plate of these down in front of someone and watching their face light up that never gets old. The combination of flavors feels both familiar and completely unexpected, which is exactly the feeling I chase in cooking.

Flavor Balance Matters

I used to make these without the honey, thinking the gochujang was enough heat, and they tasted one-dimensional and slightly aggressive. Adding just those 2 teaspoons of honey creates this subtle sweetness that rounds everything out and makes the spice feel sophisticated instead of sharp. It's one of those tiny details that separates a good dish from one people actually remember eating.

Customizing for Your Heat Level

My partner loves spice and always adds red pepper flakes to his portion, while my friend Sarah prefers the milder version straight from the baking sheet. The beauty of this recipe is that you can adjust the gochujang quantity based on your crowd, add extra ginger if you want that warmth without heat, or keep the soy sauce light if you prefer less salt.

Make It Your Own

I've made these with ground chicken when turkey is expensive, with a mix of beef and pork when I wanted richer flavor, and even with a plant-based ground meat option for my vegetarian friends. The sesame oil, gochujang, and honey combo is what makes it feel Korean-inspired regardless of what protein you choose, so don't feel locked into following the recipe exactly.

• For a dairy-free version, skip the cheese entirely or use your favorite vegan mozzarella alternative.
• Serve these with steamed rice, jasmine rice with a splash of sesame oil, or even alongside kimchi fried rice for maximum flavor impact.
• Leftover filling keeps in the fridge for three days, so you can stuff peppers fresh the day you want to eat them.

Save

These peppers have somehow become the dish people ask me to bring to gatherings, and I love that something this simple can feel so thoughtful. Make them once and you'll find yourself coming back to them again and again.

Recipe FAQs

→ 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 in the refrigerator. Stuff the peppers and add cheese just before baking for the best texture.

→ What can I substitute for gochujang?

Sriracha mixed with a small amount of miso paste works well, or use red pepper flakes with a touch of tomato paste for a similar heat and depth.

→ Are these stuffed peppers spicy?

They have a mild to moderate spice level from the gochujang. You can adjust the heat by adding more or less paste, or include red pepper flakes for extra kick.

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

Absolutely. Cut regular bell peppers into quarters or halve them lengthwise. You may need to adjust baking time to 20-25 minutes since larger peppers take longer to soften.

→ 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 10-12 minutes until heated through.

→ Can I freeze these stuffed peppers?

Yes, freeze them before baking. Arrange stuffed peppers on a baking sheet, freeze until firm, then transfer to a freezer bag. Bake from frozen at 200°C (400°F) for 25-30 minutes.