# What You'll Need:
→ Vegetables
01 - 16–20 mini sweet peppers (about 1.1 lbs), halved and seeded
02 - 2 green onions, thinly sliced
03 - 2 cloves garlic, minced
04 - 1 small carrot, finely grated
→ Meat
05 - 1 lb ground turkey
→ Sauces & Seasonings
06 - 2 tablespoons soy sauce
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)
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange the halved mini sweet peppers, cut side up, on the prepared baking sheet.
03 - In a large skillet over medium heat, add sesame oil. Sauté garlic, ginger, and green onions until fragrant, approximately 1 minute.
04 - Add the ground turkey and cook, breaking it up with a spoon, until no longer pink, 5–7 minutes.
05 - 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.
06 - Spoon the turkey mixture evenly into each pepper half, gently pressing down.
07 - Sprinkle shredded mozzarella cheese over the stuffed peppers.
08 - Bake for 15–18 minutes, or until the cheese is melted and lightly golden and the peppers are tender.
09 - Remove from oven and garnish with toasted sesame seeds and chopped herbs, if desired. Serve warm.
