Cajun Potato Stuffed Peppers (Printable)
Bell peppers loaded with Cajun-spiced potatoes and vegetables, baked until golden and tender.
# What You Need:
→ Bell Peppers
01 - 4 large bell peppers, 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 vegan substitute
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
# Steps:
01 - Preheat oven to 375°F. Place bell peppers upright in a baking dish, drizzle lightly with olive oil, and roast for 10 minutes to soften. Remove and set aside.
02 - Place diced potatoes in a pot, cover with salted water, and bring to a boil. Cook until fork-tender, approximately 10-12 minutes. Drain and set aside.
03 - In a large skillet, heat 2 tablespoons olive oil over medium heat. Sauté onion and garlic for 2-3 minutes until fragrant.
04 - Add zucchini and corn to the skillet; cook for another 3 minutes until slightly softened.
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 the potato mixture, leaving some chunks for texture. Mix in milk, half the cheese, and half the parsley until well combined.
07 - Spoon the mixture evenly into the pre-roasted bell peppers. Sprinkle with remaining cheese and breadcrumbs.
08 - Bake for 25-30 minutes until tops are golden and peppers are tender when pierced with a fork.
09 - Remove from oven, garnish with remaining parsley, and serve hot.
# Expert Advice:
01 -
- The potato filling stays incredibly moist while developing a crispy golden top
- These reheat beautifully for lunch the next day, if they last that long
02 -
- Choose peppers with flat bottoms so they stand up straight in the baking dish
- The pre-roasting step prevents mushy peppers and ensures even cooking
03 -
- Save the pepper tops and roast them alongside the stuffed peppers for a chefs snack
- Line your baking dish with parchment paper for effortless cleanup