Time for some spicy, savory, wild game goodness! These Buffalo Wild Turkey Stuffed Bell Peppers were such a hit when I made them the first time, that they've become a constant request from friends and family when I mention I'm going to prepare something for a get together. There's lots of creaminess to balance out the hot sauce, including cream cheese, ranch, and bleu cheese. Overall it's a simple process with no hard-to-find ingredients or advanced cooking techniques.
Be sure to check out my new cookbook, The Weekend Wild Game Cookbook: Easy, Everyday Meals for Hunters and Their Families available on Amazon.
Buffalo Wild Turkey Stuffed Bell Peppers Recipe Ingredients
- 12 ounces cooked and shredded wild turkey breast (see *Note below for cooking instructions)
- 1 teaspoon paprika
- 1/2 teaspoon cayenne
- 1 teaspoon salt
- 4 bell peppers
- 1 (8 ounce package) cream cheese, softened
- 1/2 cup Frank's Red Hot Buffalo Sauce
- 1/2 cup Ranch
- 1 (4 ounce package) bleu cheese crumbles
*Note: Take 1 small turkey breast, or half of a normal to large sized breast and season it with salt, pepper, paprika, and cayenne on both sides. Do not season again while following the rest of the recipe! Heat in oven at 325°F until the turkey breast is tender and easily shredded with a fork. (Approximately 1.5 hours)
Buffalo Wild Turkey Stuffed Bell Peppers Recipe Instructions
1. Heat the oven to 350°F. Coat a 13 x 9 x 2 baking sheet with cooking spray.
2. Cut the bell peppers in half lengthwise, from the top of the stem to the bottom; remove and discard seeds and membranes. Set aside.
3. In a large bowl, combine shredded wild turkey and the seasonings (paprika, cayenne and salt) only if you didn't cook the wild turkey by the note instructions. Mix well.
4. Add the softened cream cheese, buffalo sauce, ranch and bleu cheese crumbles to the bowl and mix until the ingredients are evenly distributed.
5. Arrange the peppers cut-side up in the prepared baking dish. Fill each pepper with the wild turkey mixture.
6. Bake the stuffed peppers in the preheated oven for 35 to 40 minutes, or until the peppers are fork tender.
