Korean Turkey Stuffed Sweet Peppers

I discovered these stuffed peppers at a Korean fusion pop-up in the city, but what really stuck with me was how my friend who normally avoids spicy food demolished three in a row without hesitation. The sweet peppers played such a clever trick on the palate, softening the gochujang's heat into something almost addictive. That night, I went home and started experimenting in my own kitchen, tweaking ratios and realizing that sometimes the most memorable dishes come from happy accidents and borrowed inspiration.

I made these for my book club last spring, and the conversation just sort of paused mid-bite. Everyone was too busy eating to talk, which honestly felt like the highest compliment. My neighbor asked for the recipe right there, and now she makes them every time her family visits from out of town.

Ingredients

• Sweet mini peppers (12-16): These are the real stars—their natural sweetness creates a beautiful contrast with the savory filling, and they're small enough that each one becomes a perfect single bite or two.
• Ground turkey (1 lb): Lean and mild, it lets the Korean flavors shine without competing; if you prefer, ground chicken works just as well and stays equally tender.
• Garlic and ginger (2 cloves and 1 tsp): These two are doing the heavy lifting on flavor, warming up as they hit the hot oil and perfuming your whole kitchen.
• Green onions (2, plus extra for garnish): They add a fresh bite that keeps the dish from feeling heavy, and the extra garnish ones make it look intentional and polished.
• Soy sauce (2 tbsp): The umami backbone of the whole thing; splurge on good quality if you can, or grab a certified gluten-free version if that matters for your table.
• Gochujang (1 tbsp): This Korean chili paste is what makes your kitchen smell incredible and your taste buds wake up—don't skip it, but you can dial the heat up or down.
• Honey (1 tbsp): A subtle sweetness that balances the chili heat and helps create a glaze that clings to the turkey beautifully.
• Toasted sesame oil (2 tsp): A little goes a long way; this brings a nutty depth that regular oil can't touch.
• Mozzarella cheese (3/4 cup): It melts into creamy pockets and turns golden on top, locking in all those flavors and adding richness that feels indulgent.
• Toasted sesame seeds (1 tsp): The final garnish that adds texture and a whisper of nuttiness, making everything feel finished and intentional.

Instructions

Set the stage:

Preheat your oven to 400°F and line a baking sheet with parchment paper—this prevents sticking and makes cleanup almost joyful. If you're using a baking dish instead, a light grease works just fine and creates an easier transfer to the table.

Prepare the peppers:

Slice each mini pepper in half lengthwise and scoop out the seeds with a small spoon, being gentle so you don't puncture the flesh. Arrange them cut-side up on your prepared sheet, and they'll look like little edible bowls waiting to be filled.

Brown the turkey:

Heat a splash of oil in a large skillet over medium-high heat until it shimmers, then add your ground turkey and cook for about 5 minutes, breaking it up with a spoon as it browns. You want it cooked through but still tender—overcooking it is the only real mistake you can make here.

Build the flavor base:

Add your minced garlic, ginger, and green onions to the cooked turkey, stirring constantly for about 2 minutes until the whole kitchen smells like something wonderful is happening. The sesame oil in the next step will amplify all those aromas, so trust that you're on the right track.

Create the glaze:

Stir in the soy sauce, gochujang, honey, toasted sesame oil, and black pepper, cooking for another 2 to 3 minutes until the sauce coats the turkey and thickens slightly. This is where the magic happens—the heat helps the flavors meld into something cohesive and deeply savory-sweet.

Fill the peppers:

Spoon the warm turkey mixture generously into each pepper half, pressing gently to pack it in without squishing the pepper itself. The filling should mound just slightly above the edges, looking generous and inviting.

Add the cheese:

Sprinkle the shredded mozzarella evenly over each stuffed pepper, letting some fall into the crevices where it'll melt into creamy pockets. Don't be shy—you want those golden, melted spots scattered across the top.

Bake until golden:

Pop the sheet into your preheated oven for 12 to 15 minutes, watching toward the end for the cheese to turn light golden and the peppers to soften slightly. The timing depends on your oven's personality, so check at the 12-minute mark and adjust if needed.

Finish and serve:

Remove from the oven and immediately scatter fresh green onion slices and toasted sesame seeds over the top while everything is still warm. Serve right away so the cheese is still melty and the peppers haven't cooled down.

Save

There's something deeply satisfying about watching someone bite into one of these for the first time and experience that moment where sweet meets savory meets spicy all at once. It's a tiny flavor journey in a single bite, and it never gets old.

Customizing the Heat Level

The gochujang in this recipe creates a warm, lingering heat that's approachable even for people who don't usually reach for spicy food. If your crew is bolder, stir in a teaspoon of gochugaru (Korean chili flakes) right into the turkey mixture—it adds a different kind of bite that builds as you eat. For a milder version, reduce the gochujang to half a tablespoon and add a touch more honey to balance the remaining heat.

Swapping Proteins and Making It Your Own

Ground chicken works beautifully as a one-to-one swap for the turkey and stays equally tender, while ground beef creates a richer, deeper flavor profile that fans of bolder tastes will appreciate. I've even made this with a mix of turkey and finely minced mushrooms to stretch a smaller amount of meat further, and it added an earthy umami note that surprised everyone in a good way. The seasoning base is flexible enough that it'll make whatever protein you choose taste absolutely delicious.

Serving Ideas and Timing

These are equally at home as a party appetizer where guests pick them up with their fingers, or plated as a main dish alongside steamed rice or a light salad. They can sit at room temperature for about 20 minutes without drying out, which makes them great for entertaining since you can bake them while people are settling in. For meal prep, you can assemble them completely the morning before and just pop them in the oven when you're ready to eat—subtract about 5 minutes from the bake time if they haven't come fully to room temperature.

• Serve with a side of rice to soak up any pan drippings and round out the meal.
• A cooling side like cucumber salad or pickled vegetables balances the gochujang beautifully.
• These pair wonderfully with a crisp white wine or a light beer that complements the sweet-spicy profile.

Save

These stuffed peppers taught me that the best fusion dishes aren't about mixing cuisines carelessly—they're about understanding what each ingredient brings to the conversation and letting flavors speak clearly. I hope they become as much of a kitchen staple for you as they've become for me.

Recipe FAQs

→ Can I make these stuffed peppers ahead of time?

Yes, prepare the turkey filling and stuff the peppers up to a day in advance. refrigerate covered, then add cheese and bake when ready to serve.

→ What can I substitute for gochujang?

Sriracha mixed with a teaspoon of miso paste works well, or use red pepper flakes with a touch of honey for similar heat and sweetness.

→ Can I freeze these stuffed peppers?

Freeze unbaked stuffed peppers without cheese for up to 3 months. Thaw overnight, add cheese, and bake as directed.

→ Are these spicy?

Mild to medium heat from gochujang. Adjust spice level by reducing chili paste or adding gochugaru flakes for extra kick.

→ What other proteins work well?

Ground chicken, beef, or pork all substitute beautifully. Plant-based ground meat alternatives also work with the same seasoning blend.