Cajun Potato Stuffed Peppers (Printable)

Bell peppers packed with spiced potato and vegetables, baked to a tender golden finish.

# What You'll Need:

→ Bell Peppers

01 - 4 large bell peppers, 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 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 oven to 375°F. Place bell peppers upright in baking dish, drizzle with olive oil, and roast for 10 minutes to soften. Remove and set aside.
02 - Place diced potatoes in pot, cover with salted water, and bring to boil. Cook until fork-tender, approximately 10-12 minutes. Drain and set aside.
03 - Heat 2 tablespoons olive oil in large skillet over medium heat. Sauté onion and garlic for 2-3 minutes until fragrant.
04 - Add zucchini and corn to skillet. Cook for 3 minutes, stirring occasionally.
05 - Stir in cooked potatoes, black beans, Cajun seasoning, smoked paprika, thyme, salt, and pepper. Cook for 2 minutes, then remove from heat.
06 - Lightly mash potato mixture, leaving some chunks. Mix in milk, half the cheese, and half the parsley until combined.
07 - Spoon filling mixture evenly into bell peppers. Sprinkle tops with remaining cheese and breadcrumbs.
08 - Bake for 25-30 minutes until tops are golden brown and peppers are tender.
09 - Remove from oven, garnish with remaining parsley, and serve hot.

# Expert Tips:

01 -
  • The Cajun spices transform humble potatoes into something extraordinary
  • These peppers reheat beautifully for lunch the next day
  • You get that comfort food feeling without being overly heavy
02 -
  • Don't skip the initial pepper roasting or they'll be undercooked
  • Let the filling cool slightly before stuffing or you'll burn your fingers
  • The breadcrumbs are what make these feel special so don't leave them out
03 -
  • Use different colored peppers for a stunning presentation
  • Leftover filling makes amazing breakfast hash the next morning

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