Cajun Potato Stuffed Peppers (Printable)
Bell peppers filled with a Cajun-spiced potato and veggie mix, baked golden and tender.
# What You'll Need:
→ Vegetables
01 - 4 large bell peppers, any color
02 - 3 medium russet potatoes, peeled and diced
03 - 1 small red onion, finely chopped
04 - 1 small zucchini, diced
05 - 2 cloves garlic, minced
→ Pantry Staples
06 - 1 cup corn kernels, fresh or frozen
07 - 1/2 cup canned black beans, drained and rinsed
08 - 2 tablespoons olive oil
09 - 1/4 cup milk or plant-based milk
10 - 1/4 cup breadcrumbs
11 - 1 tablespoon Cajun seasoning
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon dried thyme
14 - Salt and black pepper, to taste
→ Garnishes
15 - 1/2 cup shredded cheddar cheese
16 - 2 tablespoons fresh parsley, chopped
# How To Make It:
01 - Preheat the oven to 375°F. 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.
02 - 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.
03 - In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the onion and garlic for 2–3 minutes until fragrant.
04 - Add zucchini and corn; cook for another 3 minutes.
05 - Stir in the cooked potatoes, black beans, Cajun seasoning, smoked paprika, thyme, salt, and pepper. Cook for 2 more minutes, then remove from heat.
06 - Mash the potato mixture lightly, leaving some chunks. Mix in milk, half the cheese, and half the parsley.
07 - Spoon the mixture evenly into the bell peppers. Sprinkle with remaining cheese and breadcrumbs.
08 - Bake in the oven for 25–30 minutes, until the tops are golden and the peppers are tender.
09 - Garnish with remaining parsley and serve hot.
# Expert Hints:
01 -
- The way the smoky Cajun seasoning transforms ordinary potatoes into something extraordinary will have you going back for seconds
- Its one of those rare comfort foods that feels indulgent but is packed with nutritious vegetables and plant protein
02 -
- Dont skip the initial roasting of the empty peppers. This 10 minute head start is the secret to perfectly tender peppers that arent mushy or undercooked.
- When mashing the potatoes, leave plenty of texture. The chunky filling holds together better and creates a more satisfying bite than a smooth purée.
03 -
- Save the pepper tops. They can be chopped and added to the filling so nothing goes to waste.
- Let the stuffed peppers rest for 5 minutes before serving. This helps them hold their shape when you cut into them.