Cajun Potato Stuffed Peppers

The first time I made these stuffed peppers, my kitchen smelled like a New Orleans street festival. I had leftover roasted potatoes from dinner the night before and a garden full of bell peppers that needed using, so I threw them together with whatever spices I could grab. My roommate walked in midway through seasoning and asked if we were having a party. That spontaneous batch became a regular request whenever friends gathered around our tiny kitchen table.

Last autumn, I made a double batch for my sisters birthday dinner. She had mentioned missing our familys Sunday stuffed pepper tradition, but wanted something with more kick than the classic Italian version. When she took her first bite and immediately asked for the recipe, I knew this Cajun twist was here to stay. Now she makes them for her own kids, who call them party peppers.

Ingredients

• 4 large bell peppers: Mix colors for the prettiest presentation, red ones taste sweetest
• 3 medium russet potatoes: These hold their shape better than waxy varieties when mashed
• 1 small red onion: Finely chopped so it melts into the filling
• 1 small zucchini: Adds moisture without making the filling soggy
• 1 cup corn kernels: Fresh tastes best but frozen works perfectly
• 1/2 cup black beans: Rinse thoroughly and pat dry to prevent excess water
• 2 cloves garlic: Minced finely so it distributes evenly
• 2 tablespoons olive oil: Use half for roasting peppers, half for the filling
• 1/2 cup shredded cheddar cheese: Sharp cheddar gives the best flavor punch
• 1/4 cup milk or plant-based milk: Warm it slightly before adding to potatoes
• 1/4 cup gluten-free breadcrumbs: Creates that irresistible crispy golden top
• 1 tablespoon Cajun seasoning: Adjust based on your heat tolerance
• 1/2 teaspoon smoked paprika: Deepens the color and adds earthy depth
• 1/2 teaspoon dried thyme: Fresh thyme works too, use about 1 tablespoon
• Salt and black pepper: Taste as you go, potatoes need generous seasoning
• 2 tablespoons fresh parsley: Adds brightness and makes everything look fresh

Instructions

Preheat and Prep:

Get your oven to 375F and set a large baking dish nearby. Cut the tops off your peppers and pull out all the seeds and white membranes.

Soften the Peppers:

Stand the peppers upright in your baking dish, drizzle them with a little olive oil, and pop them in the oven for 10 minutes. This head start makes them perfectly tender later.

Cook the Potatoes:

Boil your diced potatoes in salted water until theyre fork tender, about 10 to 12 minutes. Drain them well and set aside.

Build the Flavor Base:

Heat the remaining olive oil in a large skillet over medium heat. Cook the onion and garlic for 2 to 3 minutes until they smell amazing.

Add the Vegetables:

Toss in the zucchini and corn, cooking for another 3 minutes. You want them softened but still holding their shape.

Combine Everything:

Stir in the cooked potatoes, black beans, Cajun seasoning, smoked paprika, thyme, salt, and pepper. Let it cook together for 2 minutes so the spices bloom.

Mash and Mix:

Lightly mash the potato mixture, leaving some nice chunks for texture. Stir in the milk, half the cheese, and half the parsley until combined.

Stuff the Peppers:

Spoon the filling evenly into your pre-roasted peppers. Top with the remaining cheese and breadcrumbs for that golden crust.

Bake to Perfection:

Return them to the oven for 25 to 30 minutes. Youll know theyre done when the tops are golden and the peppers are completely tender.

Finish and Serve:

Sprinkle with the remaining parsley and serve them hot while the cheese is still molten and irresistible.

Save

These peppers have become my go-to dish whenever I need to feed a crowd but want something that feels special. They reheat beautifully for lunch the next day, if there are any leftovers. My neighbor now texts me whenever she smells them baking through our shared wall.

Making It Your Own

Sweet potatoes work beautifully here and add a lovely color contrast. Ive also used poblano peppers when I wanted extra heat. Sometimes I add a diced jalapeño right into the filling mixture.

Serving Suggestions

A crisp green salad with tangy vinaigrette cuts through the richness perfectly. Cornbread is traditional and soaks up any extra spices. In summer, I serve them with cold beer and sliced tomatoes.

Storage and Meal Prep

These store exceptionally well and actually taste even better the next day as flavors meld. The filling can be made up to two days ahead and kept refrigerated. Freeze stuffed peppers before baking for up to three months.

• Wrap individual peppers tightly if freezing separately
• Add 10 extra minutes baking time if cooking from frozen
• Reheat covered at 350F until warmed through

Save

Theres something so satisfying about a stuffed pepper, all those flavors tucked inside like a delicious secret. I hope these become a regular in your kitchen too.

Recipe Questions & Answers

→ What type of potatoes work best for this dish?

Russet potatoes are ideal due to their high starch content, which helps create a fluffy, tender filling. Sweet potatoes can be used for a sweeter twist.

→ Can I make this dish vegan and gluten-free?

Yes, swap dairy cheese and milk for plant-based alternatives and use gluten-free breadcrumbs to keep it vegan and gluten-free.

→ How do I add extra heat to the filling?

Incorporate a pinch of cayenne pepper or finely chopped jalapeños to enhance the spicy Cajun flavor.

→ What cooking tools are needed for preparation?

A large pot for boiling potatoes, a skillet for sautéing vegetables, a baking dish for roasting peppers, plus basic utensils like a knife and mixing bowl.

→ How can I tell when the stuffed peppers are done baking?

The peppers are ready when their tops turn golden brown and the peppers themselves become tender to the touch.