Cajun Potato Stuffed Peppers (Print Version)

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

# What You'll Need:

→ Bell Peppers

01 - 4 large bell peppers, any color, tops removed, seeds discarded

→ 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 into 1/4-inch pieces
05 - 1 cup corn kernels, fresh or frozen, thawed if frozen
06 - 1/2 cup canned black beans, drained and rinsed thoroughly
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 alternative
11 - 1/4 cup breadcrumbs, gluten-free or regular
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, finely chopped

# Steps:

01 - 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.
02 - 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.
03 - 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.
04 - Stir in diced zucchini and corn kernels. Continue cooking for 3 minutes until vegetables begin to soften.
05 - 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.
06 - 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.
07 - Divide the filling evenly among the prepared bell peppers, packing gently. Top each pepper with remaining cheese and breadcrumbs.
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 fresh parsley. Serve immediately while hot.

# Expert Tips:

01 -
  • The Cajun spices transform ordinary potatoes into something extraordinary
  • Everything bakes together in one dish for minimal cleanup
  • Leftovers taste even better the next day
02 -
  • Let the roasted peppers cool slightly before handling or you will burn your fingers
  • Do not overfill or the cheese will drip and burn on your baking dish
  • The breadcrumbs on top are what makes these feel special and restaurant worthy
03 -
  • Use a small ice cream scoop to fill the peppers evenly and quickly
  • Let the filling cool slightly before stuffing so it is easier to handle

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