Korean Turkey Stuffed Sweet Peppers (Printable)

Savory Korean-spiced turkey filling in sweet mini peppers with melted mozzarella topping.

# What You'll Need:

→ Vegetables

01 - 16 to 20 mini sweet peppers, halved and seeded
02 - 2 green onions, thinly sliced
03 - 2 cloves garlic, minced
04 - 1 small carrot, finely grated

→ Meat

05 - 1 pound ground turkey

→ Sauces and Seasonings

06 - 2 tablespoons soy sauce, gluten-free if needed
07 - 1 tablespoon gochujang Korean red chili paste
08 - 1 tablespoon sesame oil
09 - 2 teaspoons honey
10 - 1 teaspoon grated fresh ginger
11 - ½ teaspoon ground black pepper

→ Dairy

12 - 1 cup shredded mozzarella cheese

→ Garnish

13 - 1 teaspoon toasted sesame seeds, optional
14 - 1 tablespoon chopped fresh cilantro or parsley, optional

# How to Make It:

01 - Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Arrange halved mini sweet peppers cut side up on the prepared baking sheet.
02 - Heat sesame oil in a large skillet over medium heat. Sauté minced garlic, grated ginger, and sliced green onions until fragrant, approximately 1 minute.
03 - Add ground turkey to the skillet and cook while breaking apart with a spoon until no pink remains, 5 to 7 minutes.
04 - Stir in grated carrot, soy sauce, gochujang, honey, and black pepper. Continue cooking for 2 to 3 minutes until well combined and slightly thickened. Remove from heat.
05 - Spoon turkey mixture evenly into each pepper half, pressing gently to secure the filling.
06 - Sprinkle shredded mozzarella cheese over each stuffed pepper half.
07 - Bake for 15 to 18 minutes until cheese is melted with light golden color and peppers are tender.
08 - Remove from oven and garnish with toasted sesame seeds and chopped fresh herbs if desired. Serve immediately while warm.

# Expert Suggestions:

01 -
  • It's naturally gluten-free (when you choose the right soy sauce), making it work for almost any dietary need without tasting like a compromise.
  • The whole thing cooks in about 45 minutes from start to plating, which means weeknight dinners that don't feel rushed.
  • Those mini peppers are sweet enough to balance the umami punch of the Korean flavors, so even skeptics will find themselves enjoying it.
02 -
  • Don't skip the initial sauté of garlic and ginger in sesame oil, because that's where the aromatic foundation comes from, and rushing it or using cold oil will make the whole dish taste flat and one-dimensional.
  • If your ground turkey starts to stick to the skillet, it's usually a sign you need to lower the heat slightly or that the meat needs more time to release its own moisture before you stir it too aggressively.
  • The peppers will continue to soften slightly even after you remove them from the oven, so aim for tender but still holding their shape rather than completely soft and collapsing.
03 -
  • Make sure your mozzarella is properly shredded and not clumped together before you sprinkle it on, because this helps it melt evenly and prevents those dry spots where cheese didn't reach.
  • If you have any leftover filling, it reheats beautifully in the microwave and can be served over rice or crackers the next day, making these a surprisingly economical recipe.
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