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Cajun Potato Stuffed Peppers

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By Angela Morris • February 21st, 2026
Golden-brown baked bell peppers overflowing with a zesty Cajun-spiced potato filling, served fresh from the oven. Pin It
Golden-brown baked bell peppers overflowing with a zesty Cajun-spiced potato filling, served fresh from the oven. | dishdelightblog.com

This dish features vibrant bell peppers filled with a flavorful Cajun-spiced mixture of diced potatoes, black beans, corn, and fresh vegetables. The filling is lightly mashed and combined with cheese and breadcrumbs before being baked until the peppers are tender and the tops are golden. Perfect as a satisfying main or colorful side, it’s easy to prepare and packed with wholesome ingredients. Variations include adding heat with cayenne or jalapeño and swapping russet potatoes for sweet potatoes for a twist.

The first time I made stuffed peppers, I underestimated how long they take to get perfectly tender. Now I know patience pays off when those peppers start collapsing into the filling like a warm hug.

My roommate walked in while these were baking and immediately asked what smelled so incredible. That aroma of roasting peppers and spices fills the whole kitchen with comfort.

Ingredients

  • Bell Peppers: Choose ones that stand upright easily and mix colors for a beautiful presentation
  • Russet Potatoes: They hold their shape when mashed and absorb the spices beautifully
  • Cajun Seasoning: The backbone of this dish and worth making fresh if you have the spices
  • Black Beans: Add protein and make the filling more substantial
  • Cheddar Cheese: Creates that golden crust everyone fights over

Instructions

Prepare the Peppers:
Cut the tops off and remove all seeds and membranes so they stand like little bowls
Pre-Roast the Vessels:
Give them a head start in the oven so they cook through evenly
Cook the Potatoes:
Boil until a fork slides through easily but they are not falling apart
Build the Flavor Base:
Sauté onion and garlic until fragrant before adding other vegetables
Combine Everything:
Mix the potatoes with vegetables, spices, and just enough milk to bind
Stuff and Bake:
Fill each pepper generously and top with cheese for that golden finish
Hearty Cajun Potato Stuffed Bell Peppers sit beside a crisp green salad on a rustic wooden table. Pin It
Hearty Cajun Potato Stuffed Bell Peppers sit beside a crisp green salad on a rustic wooden table. | dishdelightblog.com

These became my go to for potluck dinners because they travel well and always disappear first. Something about stuffed food just makes people happy.

Make It Your Own

Sweet potatoes work beautifully here and add natural sweetness that balances the heat. I have also used quinoa instead of potatoes for a lighter version.

Serving Suggestions

A crisp green salad with citrus dressing cuts through the richness. Cornbread on the side makes it feel like a proper Southern meal.

Storage and Reheating

These keep well in the refrigerator for up to four days and actually develop more flavor. Reheat covered so they do not dry out.

  • Freeze individually wrapped portions for quick weeknight dinners
  • Add a splash of water when reheating to refresh the filling
  • The peppers soften even more after freezing which some people prefer
Close-up of tender bell peppers stuffed with fluffy Cajun potatoes, corn, and black beans, garnished with parsley. Pin It
Close-up of tender bell peppers stuffed with fluffy Cajun potatoes, corn, and black beans, garnished with parsley. | dishdelightblog.com

Hope these bring as much warmth to your table as they have to mine over the years.

Recipe FAQs

Russet potatoes are ideal as they cook soft and mash well, but sweet potatoes can be used for a slightly sweeter flavor.

Yes, substitute dairy cheese and milk with plant-based alternatives to keep it vegan without compromising flavor.

For added spice, include a pinch of cayenne pepper or finely chopped jalapeño into the potato mixture before stuffing.

Yes, roasting peppers for 10 minutes softens them slightly to ensure they bake evenly with the filling.

This hearty dish pairs nicely with a crisp green salad or warm cornbread to balance its bold flavors.

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Golden-brown baked bell peppers overflowing with a zesty Cajun-spiced potato filling, served fresh from the oven.
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Cajun Potato Stuffed Peppers

Zesty Cajun-spiced potato and vegetable filling roasted inside bell peppers until tender and golden.

Prep 25m
Cook 40m
Total 65m
Servings 4
Difficulty Medium

Ingredients

Bell Peppers

  • 4 large bell peppers, any color, tops removed, seeds discarded

Potato Filling

  • 3 medium russet potatoes, peeled and cut into 1/2-inch cubes
  • 1 small red onion, finely chopped
  • 1 small zucchini, diced into 1/4-inch pieces
  • 1 cup corn kernels, fresh or frozen, thawed if frozen
  • 1/2 cup canned black beans, drained and rinsed thoroughly
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/2 cup shredded cheddar cheese, optional
  • 1/4 cup milk or plant-based milk alternative
  • 1/4 cup breadcrumbs, gluten-free or regular
  • 1 tablespoon Cajun seasoning blend
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme leaves
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh parsley, finely chopped

Instructions

1
Prepare Bell Peppers: Preheat oven to 375°F. Stand bell peppers upright in a baking dish. Lightly drizzle with olive oil and roast for 10 minutes until slightly softened. Remove from oven and set aside.
2
Cook Potatoes: Place diced potatoes in a large pot and cover with salted water. Bring to a boil over high heat, then reduce to medium and cook until fork-tender, approximately 10-12 minutes. Drain thoroughly and set aside.
3
Sauté Aromatics: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and minced garlic; sauté for 2-3 minutes until fragrant and translucent.
4
Add Vegetables: Stir in diced zucchini and corn kernels. Continue cooking for 3 minutes until vegetables begin to soften.
5
Combine Filling: Add cooked potatoes, black beans, Cajun seasoning, smoked paprika, dried thyme, salt, and pepper to the skillet. Cook for 2 minutes, stirring constantly to incorporate spices. Remove from heat.
6
Mash and Season: Lightly mash the potato mixture, leaving some chunks for texture. Fold in milk, half the shredded cheese, and half the chopped parsley until well combined.
7
Stuff Peppers: Divide the filling evenly among the prepared bell peppers, packing gently. Top each pepper with remaining cheese and breadcrumbs.
8
Bake to Perfection: 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.
9
Garnish and Serve: Remove from oven and sprinkle with remaining fresh parsley. Serve immediately while hot.
Additional Information

Equipment Needed

  • Large stockpot
  • Deep skillet or frying pan
  • 9x13-inch baking dish
  • Mixing bowl
  • Chef's knife and cutting board

Nutrition (Per Serving)

Calories 315
Protein 10g
Carbs 50g
Fat 9g

Allergy Information

  • Contains dairy in the form of cheese and milk.
  • Contains gluten in breadcrumbs unless gluten-free variety is specified.
  • Contains legumes (black beans).
  • Verify all packaged ingredients for allergen warnings and cross-contamination risks.
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Angela Morris

Sharing easy, comforting recipes and practical cooking tips for home cooks and food enthusiasts.