Cajun Potato Stuffed Peppers (Printable)

Bell peppers filled with Cajun-spiced potatoes and vegetables, baked to golden perfection.

# 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 gluten-free breadcrumbs (or regular if not gluten-free)
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 Suggestions:

01 -
  • The potato filling stays incredibly moist while developing a crispy, cheesy crown that everyone fights over
  • You get that hearty comfort food satisfaction but each pepper packs in vegetables without feeling like health food
  • The Cajun seasoning adds just enough warmth to make these interesting but not overwhelmingly spicy
02 -
  • Roasting the empty peppers for 10 minutes first prevents them from becoming watery and ensures theyre fully cooked when the filling is done
  • Let the potato mixture cool slightly before stuffing so it holds its shape better inside the peppers
  • If your peppers topple over, tear off small strips of aluminum foil and wrap them around the base to steady them
03 -
  • Use sweet potatoes instead of russet for a slightly sweeter, deeper flavor profile
  • Mix a tablespoon of the Cajun seasoning into the breadcrumbs topping for an extra kick

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