Cajun Potato Stuffed Peppers

The first time I made these stuffed peppers, my kitchen smelled like a New Orleans street festival, and I knew I had stumbled onto something special. I'd originally planned a regular stuffed pepper recipe, but then I spotted some leftover Cajun seasoning from a shrimp boil weekend and thought, why not give these potatoes some personality? My roommate wandered in mid-preparation and practically hovered over the skillet until they came out of the oven.

Last summer, I brought these to a potluck where the host had forgotten to plan a vegetarian main. Within ten minutes, three different people had asked for the recipe, and someone actually called me the next morning because they couldn't wait until Monday to get the details. Now whenever I smell roasting peppers, I think of that backyard table covered in empty serving dishes and happy people reaching for seconds.

Ingredients

• 4 large bell peppers: Mix colors for the prettiest presentation, and choose ones with flat bottoms so they stand upright in your baking dish
• 3 medium russet potatoes: These hold their shape better than waxy varieties but still mash beautifully into that creamy filling texture
• 1 small red onion: The sweetness here balances the heat from your Cajun seasoning perfectly
• 1 small zucchini: Dice it small so it cooks down into the filling instead of staying crunchy
• 1 cup corn kernels: Fresh corn adds pops of sweetness, but frozen works perfectly if thats what you have
• 1/2 cup black beans: Rinse them really well so the filling doesnt turn gray
• 2 cloves garlic: Mince these fine so they distribute evenly through every bite
• 2 tablespoons olive oil: Use half for roasting the peppers and half for sautéing your vegetables
• 1/2 cup shredded cheddar cheese: Reserve half for inside the filling and half for that golden melted top
• 1/4 cup milk or plant-based milk: Warm this slightly before adding so it incorporates smoothly into the potatoes
• 1/4 cup breadcrumbs: These create the most incredible crispy crust on top that everyone fights over
• 1 tablespoon Cajun seasoning: Make your own or adjust store-bought to your heat preference
• 1/2 teaspoon smoked paprika: This adds that deep smoky undertone that makes the filling taste slow-cooked
• 1/2 teaspoon dried thyme: Earthy and subtle, it bridges the gap between the potatoes and spices
• Salt and black pepper: Taste as you go since the Cajun seasoning already brings salt to the party
• 2 tablespoons fresh parsley: Divide this between the filling and garnish for little green flecks everywhere

Instructions

Get your oven ready:

Preheat to 375°F and position your rack in the middle so the peppers cook evenly without burning the tops.

Start the peppers:

Stand them upright in a baking dish, drizzle with a little olive oil, and roast for 10 minutes while you prep everything else.

Boil your potatoes:

Cover them with salted water and cook until fork-tender, about 10 to 12 minutes, then drain well.

Sauté the aromatics:

Heat olive oil in a large skillet and cook your onion and garlic until fragrant, about 2 to 3 minutes.

Add the vegetables:

Toss in the zucchini and corn, cooking for another 3 minutes until they start to soften.

Build the filling:

Stir in the cooked potatoes, black beans, Cajun seasoning, smoked paprika, thyme, salt, and pepper.

Create the creamy base:

Mash lightly while leaving some chunks, then mix in the milk, half the cheese, and half the parsley.

Stuff the peppers:

Spoon the filling generously into each roasted pepper, really packing it in so it mounds slightly on top.

Add the crispy topping:

Sprinkle with the remaining cheese and breadcrumbs, pressing lightly so they adhere.

Bake until golden:

Return to the oven for 25 to 30 minutes until the tops are bubbly and peppers are completely tender.

Finish with freshness:

Scatter the remaining parsley on top and let them rest for 5 minutes before serving.

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My sister texted me at midnight after trying these, saying she'd never thought stuffed peppers could be exciting until that exact moment. Now whenever we have family dinners, these show up on the table, and even the pepper skeptics end up going back for seconds.

Making It Your Own

Sweet potatoes work beautifully here and add a lovely depth that pairs surprisingly well with the Cajun spices. I've also used poblano peppers when I wanted more heat, and the smokiness of the pepper itself amplifies the filling flavors in the best way.

Timing Tricks

You can boil the potatoes and sauté the vegetable mixture up to two days ahead, then just warm them slightly before stuffing and baking. The filling actually develops more flavor overnight in the refrigerator, so dont hesitate to prep this in stages.

Serving Ideas

A crisp green salad with lemon vinaigrette cuts through the richness, and cornbread feels like the most natural companion to these Cajun flavors. If you want to stretch this into a bigger meal, serve alongside some simple black beans or roasted okra.

• Leftovers reheat surprisingly well in a 350°F oven for about 15 minutes
• The filling works amazing on its own as a side dish if peppers aren't your thing
• These freeze beautifully before baking, so double the batch and save half for later

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There's something so satisfying about a stuffed pepper coming out of the oven, all golden and fragrant, like a little present you get to eat for dinner.

Recipe FAQs

→ How do I soften the bell peppers before baking?

Roast the peppers in the oven at 375°F for 10 minutes with a light drizzle of olive oil to soften the flesh before stuffing.

→ Can I substitute sweet potatoes in the filling?

Yes, sweet potatoes add a natural sweetness and work well in place of russet potatoes for a twist in flavor.

→ What can I use instead of cheese for a vegan option?

Plant-based cheese alternatives work well. You can also increase herbs or nutritional yeast to boost flavor without dairy.

→ How spicy is the Cajun seasoning in this dish?

The Cajun seasoning adds a moderate level of heat and smokiness, but you can adjust by adding cayenne or jalapeño for more spice.

→ Is this dish suitable for gluten-free diets?

Yes, if you use gluten-free breadcrumbs or omit them, the dish remains gluten-free and packed with flavor.