Cajun Potato Stuffed Peppers (Printable)
Colorful bell peppers stuffed with a spicy Cajun potato and vegetable filling, baked to golden perfection.
# What You’ll Need:
→ Bell Peppers
01 - 4 large bell peppers, any color, tops removed and seeds discarded
→ Potato Filling Base
02 - 3 medium russet potatoes, peeled and cut into 1/2-inch cubes
03 - 1 small red onion, finely diced
04 - 1 small zucchini, diced into 1/4-inch pieces
05 - 1 cup corn kernels, fresh or thawed if frozen
06 - 1/2 cup canned black beans, drained and rinsed thoroughly
07 - 2 cloves garlic, minced
→ Seasonings and Binders
08 - 2 tablespoons olive oil, plus extra for coating peppers
09 - 1/2 cup shredded cheddar cheese (or vegan alternative)
10 - 1/4 cup milk or plant-based milk
11 - 1/4 cup gluten-free or regular breadcrumbs
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, chopped
# How-To Steps:
01 - Preheat oven to 375°F. Stand bell peppers upright in a baking dish, drizzle with 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 heat and simmer for 10-12 minutes until fork-tender. Drain thoroughly and set aside.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and garlic; cook for 2-3 minutes until fragrant and translucent, stirring frequently.
04 - Add zucchini and corn to the skillet. Continue cooking for 3 minutes until vegetables are slightly tender but still retain some crunch.
05 - Stir in cooked potatoes, black beans, Cajun seasoning, smoked paprika, thyme, salt, and pepper. Cook for 2 minutes to blend flavors. Remove from heat.
06 - Lightly mash the potato mixture, leaving small chunks for texture. Mix in milk, half the cheese, and half the parsley until combined.
07 - Divide the filling evenly among the roasted bell peppers, packing gently. Top with remaining cheese and breadcrumbs, pressing lightly to adhere.
08 - Return peppers to the oven and bake for 25-30 minutes until tops are golden brown and peppers are completely tender when pierced with a fork.
09 - Remove from oven and sprinkle with remaining parsley. Let cool for 5 minutes before serving hot as a main dish or alongside a fresh salad.
# Expert Advice:
01 -
- The potato filling creates this incredible creamy texture that contrasts perfectly with the tender peppers
- One pan delivers protein, vegetables, and that satisfying comfort food feeling without leaving you heavy
02 -
- Roasting the peppers first prevents that unpleasant raw pepper texture in the final bite
- Let the filling cool slightly before stuffing, or you will burn your fingers every single time
03 -
- Making the filling a day ahead actually improves the flavor as the spices meld
- Save any leftover filling and fry it in patties for breakfast the next morning