Cajun Potato Stuffed Peppers (Printable Version)

Bell peppers filled with zesty Cajun-spiced potato and veggies, baked until golden and tender.

# What You Need:

→ Bell Peppers

01 - 4 large bell peppers, any color, tops cut off and seeds removed

→ Potato Filling

02 - 3 medium russet potatoes, peeled and diced
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
09 - 1/2 cup shredded cheddar cheese, optional
10 - 1/4 cup milk or plant-based milk
11 - 1/4 cup gluten-free or regular breadcrumbs
12 - 1 tablespoon Cajun seasoning
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon dried thyme
15 - Salt and black pepper to taste
16 - 2 tablespoons fresh parsley, chopped

# How To Make It:

01 - Preheat the oven to 375°F. Place bell peppers upright in a baking dish, drizzle lightly with olive oil, and roast for 10 minutes to soften. Remove and set aside.
02 - Place diced potatoes in a pot, cover with salted water, and bring to a boil. Cook until fork-tender, about 10–12 minutes. Drain and set aside.
03 - In a large skillet, heat 2 tablespoons olive oil over medium heat. Sauté onion and garlic for 2–3 minutes until fragrant. Add zucchini and corn, cook for another 3 minutes.
04 - Stir in cooked potatoes, black beans, Cajun seasoning, smoked paprika, thyme, salt, and pepper. Cook for 2 minutes, then remove from heat.
05 - Lightly mash the potato mixture, leaving some chunks for texture. Mix in milk, half the cheese, and half the parsley.
06 - Spoon the mixture evenly into the bell peppers. Sprinkle with remaining cheese and breadcrumbs. Bake for 25–30 minutes until tops are golden and peppers are tender.
07 - Garnish with remaining parsley and serve hot.

# Expert Suggestions:

01 -
  • The potato filling stays incredibly creamy while the peppers develop a sweet, smoky char
  • You can prep everything ahead and just bake when ready
  • Its one of those meals that looks impressive but uses humble ingredients
02 -
  • Roasting the peppers first prevents them from getting mushy while the filling finishes
  • Let the potato mixture cool slightly before stuffing so it holds together better
  • The filling makes enough for 5 smaller peppers if your peppers run small
03 -
  • Stand the peppers in a muffin tin if your baking dish is too wide
  • Use an ice cream scoop for evenly portioned filling
  • Broil for the last 2 minutes if you want extra crispy tops