Cajun Potato Stuffed Peppers (Printable)

Colorful bell peppers filled with a zesty potato and vegetable mix, baked to tender, golden perfection.

# What You 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 diced
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
08 - 2 tablespoons olive oil, divided

→ Binding and Seasoning

09 - 1/2 cup shredded cheddar cheese or vegan alternative
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 leaves
15 - Salt and freshly ground black pepper to taste
16 - 2 tablespoons fresh parsley, chopped

# How-To Steps:

01 - Preheat oven to 375°F. Place 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. Reduce heat and simmer 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 onion and garlic, sauté for 2-3 minutes until fragrant and translucent.
04 - Stir in zucchini and corn. Cook for 3 minutes until zucchini begins to soften but still retains some crunch.
05 - Add cooked potatoes, black beans, Cajun seasoning, smoked paprika, thyme, salt, and pepper. Cook for 2 minutes, stirring constantly to coat evenly. Remove from heat.
06 - Lightly mash potato mixture, leaving some chunks for texture. Fold in milk, half the cheese, and half the parsley until well combined.
07 - Divide filling evenly among roasted bell peppers, packing gently. Top with remaining cheese and breadcrumbs, pressing lightly to adhere.
08 - Return peppers to oven and bake for 25-30 minutes until tops are golden brown and peppers are completely tender when pierced with a knife.
09 - Remove from oven, sprinkle with remaining parsley, and serve immediately while hot.

# Helpful Tips:

01 -
  • The creamy potato filling inside sweet roasted peppers creates the most satisfying comfort food combination
  • Everything bakes in one dish while you pour yourself a glass of wine and relax
02 -
  • Roasting the peppers before stuffing prevents them from becoming soggy or undercooked
  • Let the potato mixture cool slightly before stuffing so it holds together better
03 -
  • Use sweet potatoes instead of russet for a slightly sweeter heartier version
  • Add a pinch of cayenne or some chopped jalapeño if you really love the heat

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