Cajun Potato Stuffed Peppers (Printable)

Bell peppers loaded with a spicy potato and vegetable mix, baked tender and golden.

# Ingredient List:

→ Bell Peppers

01 - 4 large bell peppers, any color, 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 if frozen
06 - 1/2 cup canned black beans, drained and rinsed thoroughly
07 - 2 cloves garlic, minced
08 - 2 tablespoons olive oil, divided
09 - 1/2 cup shredded cheddar cheese, or vegan cheese alternative
10 - 1/4 cup milk or unsweetened plant-based milk
11 - 1/4 cup breadcrumbs, gluten-free or regular
12 - 1 tablespoon Cajun seasoning blend
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon dried thyme leaves
15 - Salt and freshly ground black pepper to taste
16 - 2 tablespoons fresh parsley, finely chopped

# Steps:

01 - Preheat oven to 375°F. Stand bell peppers upright in a 9x13-inch baking dish. Lightly drizzle with 1 teaspoon olive oil. Roast for 10 minutes until slightly softened. Remove from oven and set aside.
02 - Place diced potatoes in a large pot. Cover with salted water by 2 inches. Bring to a rolling boil over high heat. Cook for 10 to 12 minutes until fork-tender. Drain thoroughly in a colander and set aside.
03 - Heat remaining olive oil in a large skillet over medium heat. Add onion and garlic. Sauté for 2 to 3 minutes until fragrant and translucent. Add zucchini and corn. Cook for 3 minutes, stirring occasionally.
04 - Add cooked potatoes, black beans, Cajun seasoning, smoked paprika, thyme, salt, and pepper to the skillet. Stir gently to combine. Cook for 2 minutes to meld flavors. Remove from heat.
05 - Lightly mash potato mixture with a potato masher or fork, leaving some chunks for texture. Stir in milk and half the cheddar cheese until incorporated. Fold in half the parsley.
06 - Divide filling evenly among the roasted bell peppers, packing gently. Sprinkle remaining cheese over the tops. Dust with breadcrumbs for a crispy crust.
07 - Return baking dish to oven. Bake for 25 to 30 minutes until tops are golden brown and peppers are tender when pierced with a fork.
08 - Remove from oven. Let rest for 5 minutes. Sprinkle with remaining parsley. Serve hot as a main dish or alongside a green salad and cornbread.

# Expert Tips:

01 -
  • The potato filling stays incredibly creamy while the peppers get perfectly tender
  • You can prep everything ahead and bake when ready
  • One pan makes the whole house smell like a cozy restaurant
02 -
  • The most common mistake is under seasoning the potatoes. Taste your filling before you stuff the peppers.
  • If your peppers wobble in the dish slice a tiny bit off the bottom to make them flat.
  • The filling makes enough for 4 generously stuffed peppers. Do not overfill or they burst in the oven.
03 -
  • Mix a tablespoon of the Cajun seasoning into the olive oil you brush on the peppers before their first bake.
  • Use a mix of colored peppers for a stunning presentation that looks like you tried harder than you did.

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