Description
Sweet mini peppers stuffed with a savory ground turkey filling infused with Korean flavors, baked until tender and topped with melted mozzarella.
Ingredients
Scale
- 12–16 sweet mini peppers
- 1 pound ground turkey
- 2 cloves garlic, minced
- 2 green onions, thinly sliced (plus extra for garnish)
- 2 tablespoons soy sauce
- 1 tablespoon gochujang Korean chili paste
- 1 tablespoon honey
- 2 teaspoons toasted sesame oil
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon black pepper
- 3/4 cup shredded mozzarella cheese
- 1 teaspoon toasted sesame seeds
Instructions
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease a baking dish.
- Slice the sweet mini peppers in half lengthwise and scoop out seeds, arranging cut-side up on the prepared baking sheet.
- Heat a splash of oil in a large skillet over medium-high heat and cook the ground turkey for about five minutes, breaking it up until browned.
- Stir in minced garlic, grated ginger, and sliced green onions, sautéing for about two minutes until fragrant.
- Add soy sauce, gochujang, honey, sesame oil, and black pepper. Cook for 2-3 minutes until well mixed and slightly thickened. Remove from heat.
- Spoon the turkey mixture into each pepper half, pressing gently to fill.
- Sprinkle shredded mozzarella over the stuffed peppers.
- Bake for 12-15 minutes until peppers are tender and cheese is melted and golden.
- Garnish with extra green onions and toasted sesame seeds. Serve warm.
Notes
These stuffed peppers can be prepared in advance and stored in the fridge for up to a day before baking.
Nutrition
- Serving Size: 1 pepper half
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg