Cajun Potato Stuffed Peppers (Printable)
Bell peppers filled with a zesty Cajun spiced potato and vegetable mixture, baked to perfection.
# What You'll Need:
→ Bell Peppers
01 - 4 large bell peppers, any color, tops removed, seeds removed
→ Potato Filling
02 - 3 medium russet potatoes, peeled and diced
03 - 1 small red onion, finely chopped
04 - 1 small zucchini, diced
05 - 1 cup corn kernels, fresh or frozen
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
# How-To Steps:
01 - Preheat oven to 375°F. Place bell peppers upright in baking dish, drizzle with olive oil, roast 10 minutes until softened. Remove and set aside.
02 - Place diced potatoes in pot, cover with salted water, bring to boil. Cook until fork-tender, 10–12 minutes. Drain and set aside.
03 - Heat 2 tablespoons olive oil in skillet over medium heat. Sauté onion and garlic 2–3 minutes until fragrant.
04 - Add zucchini and corn to skillet, cook 3 minutes until slightly softened.
05 - Stir in cooked potatoes, black beans, Cajun seasoning, smoked paprika, thyme, salt, and pepper. Cook 2 minutes, remove from heat.
06 - Lightly mash potato mixture, leaving chunks. Mix in milk, half the cheese, and half the parsley.
07 - Spoon mixture evenly into bell peppers. Sprinkle with remaining cheese and breadcrumbs.
08 - Bake 25–30 minutes until tops are golden and peppers tender. Garnish with remaining parsley and serve hot.
# Expert Advice:
01 -
- The combination of fluffy mashed potatoes and zesty Cajun spices creates the most comforting filling imaginable
- These peppers reheat beautifully for lunch the next day, actually developing even more flavor
02 -
- Do not skip the pre-roasting step or the peppers will still be crunchy when the filling is done
- Mashing the potatoes too much makes the filling gummy, so leave those delicious chunks
03 -
- Use a small ice cream scoop for evenly portioned filling
- Place a strip of foil under the peppers in the dish for easier cleanup