Cajun Potato Stuffed Peppers (Printable)

Bell peppers filled with a zesty Cajun-spiced potato and vegetable mix, baked until golden.

# 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 1/2-inch cubes
03 - 1 small red onion, finely chopped
04 - 1 small zucchini, diced into 1/4-inch pieces
05 - 1 cup corn kernels, fresh or frozen, thawed if frozen
06 - 1/2 cup canned black beans, drained and rinsed thoroughly
07 - 2 cloves garlic, minced

→ Binding and Seasoning

08 - 2 tablespoons olive oil, divided
09 - 1/2 cup shredded cheddar cheese, or vegan cheese alternative
10 - 1/4 cup whole milk or unsweetened 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 leaves
15 - Salt and freshly ground black pepper to taste
16 - 2 tablespoons fresh parsley, finely chopped

# How to Make It:

01 - Preheat oven to 375°F. Stand bell peppers upright in a 9x13-inch baking dish. Lightly drizzle with 1 teaspoon olive oil and roast for 10 minutes until slightly softened. Remove from oven and set aside.
02 - Place diced potatoes in a medium saucepan and cover with salted water. Bring to a boil over high heat, then reduce to medium and cook 10–12 minutes until fork-tender. Drain well in a colander and set aside.
03 - Heat remaining olive oil in a large skillet over medium heat. Add onion and garlic, sauté 2–3 minutes until fragrant and translucent. Add zucchini and corn, continue cooking 3 minutes until vegetables begin to soften.
04 - Add cooked potatoes, black beans, Cajun seasoning, smoked paprika, thyme, salt, and pepper to the skillet. Stir gently to combine and cook 2 minutes to meld flavors. Remove from heat.
05 - Lightly mash potato mixture with a potato masher or fork, leaving some texture and chunks. Stir in milk, half the cheese, and half the parsley until evenly distributed.
06 - Divide filling evenly among the pre-roasted bell peppers, packing gently. Sprinkle remaining cheese and breadcrumbs over the tops of each stuffed pepper.
07 - Return baking dish to oven and bake 25–30 minutes until cheese is melted and bubbly, breadcrumbs are golden brown, and peppers are completely tender when pierced with a knife.
08 - 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 pepper edges get perfectly tender and sweet
  • You can prep everything ahead and just bake when youre ready to eat
02 -
  • Dont skip the initial roast of the peppers or theyll be crunchy when the filling is done
  • Let the filling cool slightly before stuffing so it holds together better
03 -
  • Use sweet potatoes instead of russet for a slightly sweeter take on the dish
  • Add a pinch of cayenne or chopped jalapeño if you want more heat

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