Cajun Potato Stuffed Peppers (Printable)

Bell peppers filled with spicy potatoes, vegetables, and melted cheese baked to a golden finish.

# What You'll Need:

→ Bell Peppers

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

→ Potato Filling Base

02 - 3 medium russet potatoes, peeled and cut into ½-inch cubes
03 - 1 small red onion, finely chopped
04 - 1 small zucchini, diced into ¼-inch pieces
05 - 1 cup corn kernels, fresh or thawed from frozen
06 - ½ cup canned black beans, drained and rinsed thoroughly
07 - 2 cloves garlic, minced

→ Seasoning and Binding

08 - 2 tablespoons olive oil
09 - ½ cup shredded cheddar cheese, or vegan alternative
10 - ¼ cup whole milk or unsweetened plant milk
11 - ¼ cup breadcrumbs, gluten-free or regular
12 - 1 tablespoon Cajun seasoning blend
13 - ½ teaspoon smoked paprika
14 - ½ teaspoon dried thyme leaves
15 - Kosher salt and freshly ground black pepper to taste
16 - 2 tablespoons fresh flat-leaf parsley, chopped

# How-To Steps:

01 - Set oven to 375°F. Arrange bell peppers upright in a 9×13-inch 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 saucepot and cover with salted water. Bring to a rolling boil over high heat. Reduce to medium and simmer 10–12 minutes until fork-tender. Drain thoroughly in a colander.
03 - While potatoes cook, heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and minced garlic; sauté 2–3 minutes until fragrant and translucent.
04 - Add diced zucchini and corn kernels to the skillet. Cook, stirring occasionally, for 3 minutes until vegetables begin to soften. Do not overcook.
05 - Stir in drained potatoes, black beans, Cajun seasoning, smoked paprika, dried thyme, salt, and pepper. Continue cooking for 2 minutes, stirring constantly to distribute spices evenly. Remove from heat.
06 - Lightly mash the potato mixture with a potato masher or fork, leaving some texture and chunks. Fold in milk, half the cheese, and half the parsley until well incorporated.
07 - Divide the filling evenly among the par-baked bell peppers, packing gently. Top each pepper with remaining cheese and breadcrumbs, creating an even layer.
08 - Return baking dish to oven and bake 25–30 minutes until tops are golden brown and peppers are completely tender when pierced with a knife.
09 - Remove from oven and let rest 5 minutes. Sprinkle with remaining fresh parsley and serve immediately while hot.

# Expert Advice:

01 -
  • The potato filling stays incredibly moist while the peppers get perfectly tender
  • One pan delivers a complete meal that looks impressive but comes together easily
02 -
  • Roasting the peppers for 10 minutes first prevents them from becoming soggy while the filling cooks
  • Let the filling cool slightly before stuffing so its easier to handle and wont steam the peppers from inside
03 -
  • If your peppers wobble, slice a tiny bit off the bottom to create a flat base without cutting through the cavity
  • Let the stuffed peppers rest for 5 minutes after baking so the filling sets slightly

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