Cajun Potato Stuffed Peppers (Printable)

Bell peppers loaded with Cajun-spiced potato, veggies, and cheese, baked to tender perfection.

# What You'll Need:

→ Bell Peppers

01 - 4 large bell peppers, any color, tops removed and seeded

→ Potato Filling

02 - 3 medium russet potatoes, peeled and diced into 1/2-inch cubes
03 - 1 small red onion, finely chopped
04 - 1 small zucchini, diced
05 - 1 cup corn kernels, fresh or frozen, thawed
06 - 1/2 cup canned black beans, drained and rinsed
07 - 2 cloves garlic, minced
08 - 2 tablespoons olive oil
09 - 1/2 cup shredded cheddar cheese
10 - 1/4 cup milk
11 - 1/4 cup breadcrumbs
12 - 1 tablespoon Cajun seasoning
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon dried thyme
15 - Salt and black pepper to taste
16 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Preheat oven to 375°F. Stand bell peppers upright in a baking dish, drizzle lightly with olive oil, and roast for 10 minutes until slightly softened. Remove from oven and set aside.
02 - Place diced potatoes in a large pot, cover with salted water, and bring to a boil over high heat. Cook for 10-12 minutes until fork-tender. Drain thoroughly and set aside.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and garlic; sauté for 2-3 minutes until fragrant and translucent.
04 - Stir in diced zucchini and corn kernels. Continue cooking for 3 minutes until zucchini begins to soften but still holds its shape.
05 - Add cooked potatoes, black beans, Cajun seasoning, smoked paprika, dried thyme, salt, and pepper to the skillet. Stir well and cook for 2 minutes to blend flavors. Remove from heat.
06 - Lightly mash the potato mixture, leaving some chunks for texture. Mix in milk, half the cheese, and half the parsley until well combined.
07 - Spoon the filling mixture evenly into each roasted bell pepper, packing gently. Sprinkle tops with remaining cheese and breadcrumbs.
08 - Return stuffed peppers to the oven and bake for 25-30 minutes until tops are golden brown and peppers are completely tender when pierced with a fork.
09 - Remove from oven and sprinkle with remaining fresh parsley. Serve hot while cheese is still melted and bubbly.

# Expert Tips:

01 -
  • The potato filling creates this incredible creamy interior that contrasts perfectly with the tender roasted pepper
  • One pan feeds a crowd, and the colors make even a Tuesday dinner feel like a celebration
  • Everything cooks in stages so youre never juggling more than two things at once
02 -
  • Dont skip the initial 10-minute roast of the empty peppers or theyll be crunchy when the filling is done
  • The filling benefits from sitting for 10 minutes before you stuff the peppers, so it holds together better
  • If your peppers wobble, slice a tiny bit off the bottom to create a flat base without cutting through to the cavity
03 -
  • Use an ice cream scoop to fill the peppers evenly and quickly without making a mess
  • Place your baking dish on a parchment-lined sheet in case any filling bubbles over

Go back