Koreanisch gefüllte süße Paprika

These Korean-Style Turkey Stuffed Sweet Peppers bring vibrant Asian flavors to your table in a nutritious, colorful package. Tender mini peppers cradle a savory filling of ground turkey infused with the distinctive sweet-spicy flavor of gochujang, aromatic ginger, and a touch of honey. Topped with melted mozzarella and toasted sesame seeds, these stuffed peppers deliver a perfect balance of textures and tastes that will make this dish a family favorite.

Merken

This recipe transforms ordinary ground turkey into something extraordinary with the addition of gochujang, a fermented Korean chili paste that adds depth, complexity, and a subtle heat. The sweet mini peppers not only serve as colorful vessels for the filling but also contribute their own natural sweetness that balances the savory turkey mixture perfectly.

Ingredients

• Vegetables: 16–20 mini sweet peppers (about 500 g), halved and seeded, 2 green onions, thinly sliced, 2 cloves garlic, minced, 1 small carrot, finely grated
• Meat: 500 g (1 lb) ground turkey
• Sauces & Seasonings: 2 tbsp soy sauce (use gluten-free if needed), 1 tbsp gochujang (Korean red chili paste), 1 tbsp sesame oil, 2 tsp honey, 1 tsp grated fresh ginger, ½ tsp ground black pepper
• Dairy: 100 g (1 cup) shredded mozzarella cheese
• Garnish: 1 tsp toasted sesame seeds (optional), 1 tbsp chopped fresh cilantro or parsley (optional)

Instructions

Prepare the oven and peppers

Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper. Arrange the halved mini sweet peppers, cut side up, on the baking sheet.

Make the filling

In a large skillet over medium heat, add sesame oil. Sauté garlic, ginger, and green onions until fragrant (about 1 minute). Add the ground turkey and cook, breaking it up with a spoon, until no longer pink (5–7 minutes).

Season the turkey mixture

Stir in grated carrot, soy sauce, gochujang, honey, and black pepper. Cook for another 2–3 minutes until well combined and slightly thickened. Remove from heat.

Stuff and bake

Spoon the turkey mixture evenly into each pepper half, gently pressing down. Sprinkle shredded mozzarella cheese over the stuffed peppers. Bake for 15–18 minutes, or until the cheese is melted and lightly golden and the peppers are tender.

Garnish and serve

Remove from oven and garnish with toasted sesame seeds and chopped herbs, if desired. Serve warm.

Zusatztipps für die Zubereitung

Gochujang can be found in Asian markets or the international food section of many grocery stores. It has a unique flavor that's worth seeking out, but if you can't find it, you can substitute with a mixture of 1 teaspoon tomato paste, ½ teaspoon cayenne pepper, and ½ teaspoon honey. For perfectly tender-crisp peppers, avoid overcooking them—they should maintain some structure while being easy to bite through.

Varianten und Anpassungen

For a vegetarian version, replace the ground turkey with a mixture of finely chopped mushrooms and cooked quinoa or crumbled firm tofu. If you're looking for a lower-carb option, replace the honey with a sugar substitute. Those who enjoy more heat can increase the amount of gochujang or add a thinly sliced fresh chili to the turkey mixture while cooking.

Serviervorschläge

These stuffed peppers make a colorful main dish when served with steamed jasmine rice or cauliflower rice. For a complete Korean-inspired meal, serve alongside kimchi and quick-pickled cucumbers. They also work beautifully as an appetizer for parties or game day gatherings—simply use smaller peppers and adjust the filling amount accordingly.

Merken

These Korean-Style Turkey Stuffed Sweet Peppers are more than just a meal—they're a burst of color and flavor that brings excitement to your dinner table. The combination of sweet peppers, spicy-savory turkey filling, and melted cheese creates a dish that's both comforting and adventurous. Whether you're new to Korean flavors or a seasoned fan, these stuffed peppers offer a delicious way to explore fusion cuisine right in your own kitchen.

Antworten auf Rezeptfragen

→ Wie scharf werden die gefüllten Paprika?

Die Schärfe lässt sich leicht anpassen: Ein Esslöffel Gochujang ergibt eine milde bis mittlere Schärfe. Für mehr Wärme fügen Sie einfach Chiliflocken hinzu. Die süßen Paprika mildern die Schärfe angenehm.

→ Kann ich die Füllung vorbereiten?

Ja, die Putenmischung kann bis zu 24 Stunden im Kühlschrank aufbewahrt werden. Füllen Sie die Paprika erst kurz vor dem Backen, damit sie nicht durchweichen.

→ Welche Alternativen zu Putenhack funktionieren?

Hähnchenhack, Rinderhack oder sogar eine vegetarische Variante mit Tofu oder Linsen eignen sich hervorragend. Die Kochzeit kann je nach Fleischsorte leicht variieren.

→ Wie lagere ich Reste?

Gefüllte Paprika halten sich bis zu 3 Tage im Kühlschrank. Erwärmen Sie sie bei 180°C für 10-15 Minuten, damit der Käse wieder schön schmilzt.

→ Kann ich das Gericht einfrieren?

Ungebackene gefüllte Paprika lassen sich bis zu 3 Monate einfrieren. Tauen Sie sie über Nacht im Kühlschrank auf und backen Sie sie wie im Rezept angegeben.

→ Was passt dazu als Beilage?

Dämpfgericht-Reis, ein frischer grüner Salat mit Sesam-Dressing oder gebratener Blumenkohl runden das Gericht perfekt ab. Für eine leichtere Variante genügen auch die Paprika allein.