Cajun Potato Stuffed Peppers (Printable version)
Bell peppers baked with zesty Cajun-spiced potato and vegetable filling for a vibrant, hearty dish.
# Ingredient List:
→ Vegetables
01 - 4 large bell peppers, any color, tops removed, seeds and membranes discarded
02 - 1 small red onion, finely diced
03 - 1 small zucchini, diced into 1/4-inch pieces
04 - 2 cloves garlic, minced
05 - 1 cup fresh or frozen corn kernels
→ Potato & Beans
06 - 3 medium russet potatoes, peeled and cut into 3/4-inch cubes
07 - 1/2 cup black beans, drained and rinsed thoroughly
→ Seasonings & Aromatics
08 - 1 tablespoon Cajun seasoning blend
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon dried thyme leaves
11 - 2 tablespoons fresh parsley, chopped
12 - Salt and freshly ground black pepper to taste
→ Dairy & Binding Ingredients
13 - 2 tablespoons olive oil, divided
14 - 1/2 cup shredded cheddar cheese
15 - 1/4 cup whole milk or unsweetened plant-based milk
16 - 1/4 cup gluten-free or regular breadcrumbs
# How to Make It:
01 - Preheat oven to 375°F. Stand bell peppers upright in a 9x13-inch baking dish. Lightly brush with olive oil. Roast for 10 minutes until slightly softened. Remove from oven and set aside while preparing filling.
02 - Place diced potatoes in a large saucepan and cover with salted water by 1 inch. Bring to a boil over high heat. Reduce to medium and cook 10-12 minutes until fork-tender. Drain thoroughly in a colander and set aside.
03 - Heat remaining olive oil in a large skillet over medium heat. Add onion and cook 2-3 minutes until translucent. Add garlic and cook 30 seconds until fragrant, being careful not to burn.
04 - Add zucchini and corn to the skillet. Cook 3-4 minutes until zucchini is just tender-crisp. Do not overcook.
05 - Add cooked potatoes, black beans, Cajun seasoning, smoked paprika, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir gently to combine. Cook 2 minutes to blend flavors. Remove from heat.
06 - Lightly mash potato mixture with a potato masher or fork, leaving some chunks for texture. Stir in milk, half the cheese, and half the parsley until well combined. Adjust seasoning if needed.
07 - Spoon filling evenly into pre-roasted bell pepper shells, packing gently. Sprinkle remaining cheese and breadcrumbs over the tops.
08 - Return to oven and bake 25-30 minutes until peppers are completely tender and topping is golden brown and crispy. Let rest 5 minutes before serving.
09 - Sprinkle with remaining parsley. Serve hot as a main dish or alongside a simple green salad and cornbread.
# Expert Suggestions:
01 -
- The Cajun spices turn humble potatoes into something youll crave on Tuesday nights
- These reheat beautifully for lunch the next day, if they last that long
02 -
- Dont skip pre-roasting the peppers, or theyll be crunchy when the filling is done
- Let the potato mixture cool slightly before stuffing so it holds together better
03 -
- Choose peppers with flat bottoms so they stand up straight in the baking dish
- If the peppers wobble, trim a tiny slice off the bottom to stabilize them