Korean Turkey Stuffed Sweet Peppers (Printable)

Sweet mini peppers filled with savory Korean-seasoned turkey and melty 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, gluten-free if needed
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

# Directions:

01 - Preheat oven to 400 degrees Fahrenheit. 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, toasted 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 distribute filling uniformly.
07 - Sprinkle shredded mozzarella evenly over the stuffed peppers.
08 - Bake 12 to 15 minutes, or until peppers are tender and cheese is melted and lightly golden.
09 - Garnish with extra green onion and toasted sesame seeds. Serve warm.

# Expert Tips:

01 -
  • They look restaurant-worthy but come together in less than an hour, which means you can impress people on a weeknight without the stress.
  • The sweet pepper vessels soak up all that savory, umami-rich turkey filling, creating pockets of flavor that feel way more indulgent than the ingredient list suggests.
  • It's naturally gluten-free if you grab the right soy sauce, making it one of those dishes that works for almost any table.
02 -
  • Don't skip toasting your sesame oil in a separate step before adding it—the slight heat brings out its nutty profile and prevents it from burning during cooking.
  • If your peppers release a lot of liquid during baking, drain it carefully before serving to keep the filling from getting soggy; this happens more with larger peppers or those that were stored a certain way.
03 -
  • Buy your sesame seeds loose from the bulk section if possible—they toast faster in a dry skillet and taste noticeably fresher than the pre-toasted versions sitting on shelves.
  • If you're making this for someone dairy-free, vegan mozzarella has come a long way and actually melts now, or you can simply omit the cheese and drizzle a touch of extra sesame oil on top before serving for richness.
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