Cajun Potato Stuffed Peppers (Printable Version)

Colorful stuffed bell peppers with Cajun-spiced potato and vegetable filling, baked golden and tender.

# What You Need:

→ Bell Peppers

01 - 4 large bell peppers, any color, tops removed and seeded

→ 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
05 - 1 cup corn kernels, fresh or frozen
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
10 - 1/4 cup milk or plant-based milk
11 - 1/4 cup breadcrumbs
12 - 1 tablespoon Cajun seasoning
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon dried thyme
15 - Salt and freshly ground black pepper to taste
16 - 2 tablespoons fresh parsley, chopped

# How-To Steps:

01 - Preheat oven to 375°F. Stand bell peppers upright in a baking dish, drizzle with 1 tablespoon olive oil, and roast for 10 minutes until slightly softened. Remove from oven.
02 - Place diced potatoes in a large pot, cover with salted water, and bring to a boil over high heat. Reduce to medium and cook for 10 to 12 minutes until fork-tender. Drain well and set aside.
03 - Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add onion and garlic, sauté for 2 to 3 minutes until fragrant and translucent.
04 - Stir in zucchini and corn, cook for 3 minutes until vegetables begin to soften.
05 - Add cooked potatoes, black beans, Cajun seasoning, smoked paprika, thyme, salt, and pepper. Toss to combine and cook for 2 minutes. Remove from heat.
06 - Lightly mash potato mixture, leaving some chunks for texture. Mix in milk, half the cheese, and half the parsley until well combined.
07 - Spoon filling mixture evenly into pre-roasted bell peppers. Top with remaining cheese and breadcrumbs, pressing gently to adhere.
08 - Return baking dish to oven and bake for 25 to 30 minutes until tops are golden brown and peppers are completely tender when pierced with a knife.
09 - Remove from oven and sprinkle with remaining parsley. Serve hot while cheese is still melted.

# Helpful Tips:

01 -
  • Its a complete meal in one colorful package that looks impressive on the table
  • The potato filling stays incredibly creamy while the peppers get sweet and tender in the oven
  • You can prep everything ahead and just bake when youre ready to eat
02 -
  • Roasting the peppers first prevents them from getting soggy while the filling cooks
  • Let the potatoes cool slightly before mashing so they dont become gummy
  • The filling makes enough to generously stuff four peppers without leaving anyone wanting more
03 -
  • Use a small ice cream scoop to fill the peppers neatly and evenly
  • If the peppers wobble, slice a tiny bit off the bottom to create a flat base

Go Back