Cajun Potato Stuffed Peppers (Printable)
Bell peppers filled with Cajun-spiced potatoes, veggies, and cheese, baked to a tender, golden finish.
# What You'll Need:
→ Bell Peppers
01 - 4 large bell peppers, any color, tops removed, seeds removed
→ Potato Filling
02 - 3 medium russet potatoes, peeled and diced into 1/2 inch pieces
03 - 1 small red onion, finely chopped
04 - 1 small zucchini, diced
05 - 1 cup corn kernels, fresh or frozen, thawed if frozen
06 - 1/2 cup canned black beans, drained and rinsed
07 - 2 cloves garlic, minced
08 - 2 tablespoons olive oil, divided
09 - 1/2 cup shredded cheddar cheese, optional or substitute vegan cheese
10 - 1/4 cup milk or plant-based milk
11 - 1/4 cup breadcrumbs, gluten-free or regular
12 - 1 tablespoon Cajun seasoning blend
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon dried thyme
15 - Salt and freshly ground black pepper to taste
16 - 2 tablespoons fresh parsley, chopped
# How to Make It:
01 - Preheat oven to 375°F. Stand bell peppers upright in a baking dish, drizzle lightly with olive oil, and roast for 10 minutes to soften. Remove from oven and set aside.
02 - Place diced potatoes in a large pot, cover with salted water, and bring to a boil. Cook until fork-tender, about 10 to 12 minutes. Drain thoroughly and set aside.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté onion and garlic for 2 to 3 minutes until fragrant. Add zucchini and corn, cook for an additional 3 minutes until slightly softened.
04 - Stir cooked potatoes, black beans, Cajun seasoning, smoked paprika, thyme, salt, and pepper into skillet. Cook for 2 minutes to blend flavors. Remove from heat. Lightly mash potato mixture, leaving some texture. Mix in milk, half the cheese, and half the parsley.
05 - Spoon filling evenly into prepared bell peppers. Sprinkle remaining cheese and breadcrumbs over tops. Bake for 25 to 30 minutes until tops are golden and peppers are completely tender.
06 - Remove from oven and garnish with remaining parsley. Serve hot while cheese is melted and filling is steaming.
# Expert Advice:
01 -
- The Cajun seasoning transforms humble potatoes into something that feels like a proper feast
- These reheat beautifully for lunch the next day, if they last that long
02 -
- I learned the hard way that overmashed potatoes turn gluey, so keep some texture in there
- Letting the peppers cool for just 5 minutes after baking makes them so much easier to handle
03 -
- If the peppers wobble in the dish, slice a tiny bit off the bottoms to make them sit flat
- Cover with foil for the first 15 minutes of baking if the tops brown too quickly