Korean Turkey Stuffed Sweet Peppers (Printable)

Sweet mini peppers loaded with Korean-spiced turkey, cheese, and baked until tender. Perfect for appetizers or meals.

# 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
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

# How to Make It:

01 - Preheat oven to 400 degrees Fahrenheit. 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, about 5 minutes.
03 - Add minced garlic, grated ginger, and green onions to the cooked turkey. Sauté for 2 minutes until fragrant.
04 - Stir in soy sauce, gochujang, honey, sesame oil, and black pepper. Cook for 2 to 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 to 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 Suggestions:

01 -
  • It tastes like you spent hours in the kitchen when honestly it's done in under an hour, which feels like cheating in the best way.
  • The sweet peppers caramelize at the edges while the savory-spicy filling stays juicy, creating this perfect textural moment that surprises you every time.
  • It's a conversation starter at any table—people always ask what makes it taste different, and the answer (gochujang and sesame oil) becomes their next kitchen discovery.
02 -
  • Don't skip toasting your own sesame seeds if you have a moment—store-bought toasted seeds are convenient, but fresh-toasted ones taste alive and make a real difference in that final bite.
  • If your peppers release a lot of liquid during baking, it's not a failure; just carefully pour some off before serving so the filling doesn't get waterlogged and the cheese stays crispy.
03 -
  • If you can't find mini peppers, regular bell peppers work but need about 5 extra minutes in the oven and feel almost too generous with filling—mini peppers hit that perfect sweet spot between vegetable and vessel.
  • Gochujang gets more expensive if you buy it at specialty stores, but Asian markets usually have it for half the price and often carry fresher jars with more vibrant color and depth.
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