Save It My neighbor knocked on the door one evening holding a bag of mini peppers from her garden, wondering if I had any ideas. I had just bought gochujang that week and never found the right moment to use it. We stood in the kitchen, tossing around ideas, and somehow landed on stuffed peppers with a Korean twist. The smell of sesame oil hitting the pan made us both quiet for a second, just breathing it in.
I made these for a potluck once and watched people who claimed they didnt like turkey go back for thirds. Someone asked if I catered on the side. I didnt have the heart to tell them how simple it actually was. The peppers disappeared before the pasta salad, which honestly made my whole week.
Ingredients
- Mini sweet peppers: Choose firm ones with no soft spots, they hold their shape better in the oven and the natural sweetness is key to balancing the heat.
- Ground turkey: It stays moist if you dont overcook it, and it soaks up the sesame oil and soy sauce without getting greasy.
- Gochujang: This Korean chili paste brings deep umami and a slow building heat, not just spice, start with less if youre cautious.
- Sesame oil: A little goes a long way, it fills the kitchen with a toasty smell that makes everything feel intentional.
- Soy sauce: Use low sodium if you can, it gives you more control and the gochujang already brings plenty of salt.
- Honey: Just enough to round out the heat and bring everything into harmony without making it sweet.
- Fresh ginger: Grate it finely so it melts into the turkey, sharp ginger chunks can surprise you mid bite.
- Green onions: They soften quickly and add a mild onion flavor that doesnt overpower the filling.
- Carrot: Grate it fine so it almost disappears, adding moisture and a hint of natural sweetness.
- Mozzarella cheese: It melts evenly and gets golden on top, plus it cools down the spice just enough.
- Sesame seeds and herbs: A small garnish that makes the dish look intentional and adds a nutty crunch.
Instructions
- Prep the Peppers:
- Preheat your oven to 200 degrees Celsius and line a baking sheet with parchment paper. Halve each mini pepper lengthwise and scrape out the seeds with a small spoon, then arrange them cut side up on the sheet.
- Start the Filling:
- Heat sesame oil in a large skillet over medium heat, then add the garlic, ginger, and green onions. Stir for about a minute until the kitchen smells warm and toasty.
- Cook the Turkey:
- Add the ground turkey and break it up with a wooden spoon, cooking until no pink remains, about five to seven minutes. Dont rush this part, you want it cooked through but still tender.
- Build the Flavor:
- Stir in the grated carrot, soy sauce, gochujang, honey, and black pepper. Let it cook for two to three minutes, stirring occasionally, until everything thickens slightly and clings together.
- Stuff the Peppers:
- Spoon the turkey mixture into each pepper half, pressing gently so it stays put. Sprinkle mozzarella cheese over the top of each one.
- Bake Until Golden:
- Slide the baking sheet into the oven and bake for fifteen to eighteen minutes, until the cheese is melted and lightly golden and the peppers are tender. Remove from the oven, garnish with sesame seeds and herbs if you like, and serve warm.
Save It One night I served these with a bowl of steamed rice and my partner looked up after the first bite and said, this is the kind of thing we should make all the time. It wasnt fancy, but it felt special anyway. Sometimes thats all you need from dinner.
Making It Your Own
You can swap the turkey for ground chicken or even beef if thats what you have on hand. I tried it once with ground pork and added a little extra ginger, and it worked beautifully. If you want more heat, a pinch of red pepper flakes in the filling will do it without overwhelming the gochujang.
Serving Suggestions
These peppers work as an appetizer if youre having people over, or as a main dish with a simple salad and rice on the side. I like them with a cold cucumber salad dressed in rice vinegar, it cuts through the richness and adds crunch. Leftovers pack well for lunch the next day, just reheat gently in the microwave.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 180 degrees Celsius for about ten minutes, or microwave them for a minute or two until warmed through. The peppers soften a bit more after a day, but the flavor deepens in a way I actually prefer.
- Freeze unbaked stuffed peppers on a tray, then transfer to a freezer bag for up to two months.
- Bake from frozen by adding an extra five to ten minutes to the cooking time.
- If reheating in the oven, cover with foil for the first few minutes to keep the cheese from browning too much.
Save It This recipe has become one of those reliable favorites that I turn to when I want something flavorful without spending all evening in the kitchen. I hope it finds a spot in your rotation too.
Recipe FAQs
- → Can I use regular bell peppers instead of mini sweet peppers?
Yes, you can use regular bell peppers cut into quarters or halves. Adjust the cooking time to 20-25 minutes as larger peppers take longer to become tender.
- → What can I substitute for gochujang?
If you don't have gochujang, use sriracha or another chili paste mixed with a small amount of miso paste for depth. The flavor will differ slightly but still be delicious.
- → Can I make these ahead of time?
Yes, you can prepare the stuffed peppers up to step 6, cover, and refrigerate for up to 24 hours. Add the cheese and bake when ready to serve, adding 2-3 extra minutes to the cooking time.
- → How do I store leftovers?
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for 10 minutes or microwave until heated through.
- → What sides pair well with these stuffed peppers?
These pair wonderfully with steamed jasmine rice, cucumber salad with rice vinegar, kimchi, or a simple Asian-style slaw for a complete Korean fusion meal.
- → Can I freeze these stuffed peppers?
Yes, freeze the cooked and cooled stuffed peppers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven until warmed through.