Cajun Potato Stuffed Peppers (Printable)

Bell peppers loaded with a savory Cajun potato and veggie filling, baked until tender and golden.

# What You'll Need:

→ Bell Peppers

01 - 4 large bell peppers, tops removed, seeds discarded

→ Potato Filling

02 - 3 medium russet potatoes, peeled and cut into 1/2-inch cubes
03 - 1 small red onion, finely chopped
04 - 1 small zucchini, diced into 1/4-inch pieces
05 - 1 cup corn kernels, fresh or frozen, thawed
06 - 1/2 cup canned black beans, drained and rinsed
07 - 2 cloves garlic, minced
08 - 2 tablespoons olive oil, divided
09 - 1/2 cup shredded cheddar cheese, or vegan alternative
10 - 1/4 cup milk or plant-based milk
11 - 1/4 cup breadcrumbs, gluten-free if desired
12 - 1 tablespoon Cajun seasoning blend
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon dried thyme
15 - Kosher salt and freshly ground black pepper
16 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Preheat oven to 375°F. Stand bell peppers upright in a baking dish. Lightly drizzle with olive oil and roast for 10 minutes until slightly softened. Remove from oven and set aside.
02 - Place diced potatoes in a large pot and cover with salted water. Bring to a boil over high heat, then reduce to medium and cook until fork-tender, approximately 10 to 12 minutes. Drain thoroughly and set aside.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and minced garlic; sauté for 2 to 3 minutes until fragrant and translucent.
04 - Stir in diced zucchini and corn kernels. Continue cooking for 3 minutes until vegetables begin to soften.
05 - Add cooked potatoes, black beans, Cajun seasoning, smoked paprika, dried thyme, salt, and pepper to the skillet. Stir thoroughly and cook for 2 minutes to meld flavors. Remove from heat.
06 - Lightly mash the potato mixture, leaving some texture intact. Fold in milk, half the cheese, and half the parsley until well incorporated.
07 - Spoon the filling mixture evenly into the pre-roasted bell pepper shells. Sprinkle remaining cheese and breadcrumbs over the tops.
08 - Return stuffed peppers to the oven and bake for 25 to 30 minutes until the tops are golden brown and peppers are completely tender when pierced with a fork.
09 - Remove from oven and garnish with remaining fresh parsley. Serve immediately while hot.

# Expert Tips:

01 -
  • The Cajun seasoning transforms ordinary potatoes into something extraordinary
  • These reheat beautifully for lunch the next day
02 -
  • Pre cooking the peppers for 10 minutes prevents them from staying crunchy
  • Do not over mash the potatoes or the filling becomes gluey
03 -
  • Choose peppers with flat bottoms so they stand upright without wobbling
  • If the peppers tip over, crumple small foil balls around the base

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