Korean Turkey Stuffed Sweet Peppers (Printable)

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

# What You'll Need:

→ Vegetables

01 - 12-16 sweet mini peppers

→ Meat

02 - 1 lb ground turkey

→ Aromatics

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

→ Sauce & Seasoning

05 - 2 tbsp soy sauce
06 - 1 tbsp gochujang
07 - 1 tbsp honey
08 - 2 tsp toasted sesame oil
09 - 1 tsp freshly grated ginger
10 - 1/4 tsp black pepper

→ Toppings

11 - 3/4 cup shredded mozzarella cheese
12 - 1 tsp toasted sesame seeds

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease a baking dish. Slice mini peppers in half lengthwise and remove seeds. Arrange pepper halves cut side up on the prepared baking sheet.
02 - 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.
03 - Add garlic, ginger, and green onions to the skillet. Sauté for 2 minutes until fragrant.
04 - Stir in soy sauce, gochujang, honey, sesame oil, and black pepper. Cook for 2-3 minutes until well combined and slightly thickened. Remove from heat.
05 - Spoon the turkey mixture evenly into each pepper half, pressing gently to fill.
06 - Sprinkle shredded mozzarella evenly over the stuffed peppers.
07 - Bake for 12-15 minutes, or until peppers are tender and cheese is melted and lightly golden.
08 - Garnish with extra green onion and toasted sesame seeds. Serve warm.

# Expert Advice:

01 -
  • They look restaurant-quality but come together in under an hour, which means you can impress people on a weeknight without stress.
  • The Korean-spiced turkey filling tastes bold and complex, nothing like the bland ground meat dishes that haunt family dinners.
  • Sweet mini peppers are naturally beautiful, so your plate does half the work for you before the flavors even show up.
02 -
  • If your gochujang is cold and thick, mix it into the soy sauce first before adding it to the turkey so it incorporates smoothly instead of clumping up like paste.
  • Don't skip the toasted sesame seeds at the end, because they transform the whole dish from "good" to "where did you learn to cook like this," and they cost almost nothing.
03 -
  • Keep your ginger freshly grated rather than using bottled, because fresh ginger brings a brightness and slight spice that jarred versions have lost somewhere along their shelf life.
  • Brown the turkey without moving it around for the first minute so it gets actual color and texture instead than turning into a uniform grey mush.
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