Cajun Potato Stuffed Peppers (Printable)
Bell peppers packed with a flavorful Cajun-spiced potato and vegetable blend, oven-baked until tender and golden.
# What You'll Need:
→ Bell Peppers
01 - 4 large bell peppers (any color), tops cut off, 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, or use vegan cheese)
10 - 1/4 cup milk or plant-based milk
11 - 1/4 cup breadcrumbs (or gluten-free if needed)
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.
02 - Place the bell peppers upright in a baking dish. Drizzle lightly with olive oil and roast for 10 minutes to soften. Remove and set aside.
03 - 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.
04 - In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the onion and garlic for 2–3 minutes until fragrant.
05 - Add zucchini and corn; cook for another 3 minutes.
06 - Stir in the cooked potatoes, black beans, Cajun seasoning, smoked paprika, thyme, salt, and pepper. Cook for 2 more minutes, then remove from heat.
07 - Mash the potato mixture lightly, leaving some chunks. Mix in milk, half the cheese, and half the parsley.
08 - Spoon the mixture evenly into the bell peppers. Sprinkle with remaining cheese and breadcrumbs.
09 - Bake in the oven for 25–30 minutes, until the tops are golden and the peppers are tender.
10 - Garnish with remaining parsley and serve hot.
# Expert Hacks:
01 -
- The potato filling makes these surprisingly satisfying without any meat
- One pan does all the work from roasting to baking
02 -
- Letting the peppers cool for 5 minutes after baking makes them easier to handle
- The filling works just as well in hollowed out tomatoes if you want a change
03 -
- Use any leftover filling to make potato pancakes the next morning
- Roasting the peppers first prevents them from getting watery during baking