Cajun Potato Stuffed Peppers

The first time I made these stuffed peppers was on a rainy Tuesday when my CSA box had delivered four perfect bell peppers and a pile of potatoes that needed using. I was craving something hearty but not heavy, and the Cajun spices in my cupboard seemed like the perfect answer to the gray weather outside. My roommate kept wandering into the kitchen asking what smelled so incredible, and by the time they came out of the oven, we were both practically hovering over the baking dish.

Last summer I made these for a backyard barbecue and watched them disappear in minutes. My friend Sarah, who claims to hate bell peppers, went back for seconds and actually asked for the recipe. Thats when I knew this wasnt just a random weeknight creation but something worth keeping in regular rotation.

Ingredients

• 4 large bell peppers: Any color works beautifully and they all roast differently, so mix them up if you want variety on the plate
• 3 medium russet potatoes: These hold their texture better than waxy varieties and mash into the perfect creamy filling base
• 1 small red onion: Finely chopped so it melts into the filling and adds sweetness without crunch
• 1 small zucchini: Diced small to cook through quickly and add moisture to the potato mixture
• 1 cup corn kernels: Fresh corn adds sweetness but frozen works perfectly when corn isnt in season
• 1/2 cup black beans: These add protein and make the filling substantial enough to stand alone as a main
• 2 cloves garlic: Minced fresh because the flavor is worth the extra prep time
• 2 tablespoons olive oil: For sautéing the vegetables and roasting the peppers to start
• 1/2 cup cheddar cheese: The cheese on top creates that irresistible golden crust
• 1/4 cup milk: Regular or plant based, this keeps the potato filling from becoming too dense
• 1/4 cup breadcrumbs: These create the crispy topping that contrasts with the tender peppers
• 1 tablespoon Cajun seasoning: Adjust this to your heat tolerance, but dont skip it entirely
• 1/2 teaspoon smoked paprika: This adds a deep smoky flavor that makes the filling taste slow cooked
• 1/2 teaspoon dried thyme: Earthy and aromatic, it balances the bright Cajun spices
• Salt and black pepper: Season generously at each step for the best flavor
• 2 tablespoons fresh parsley: Adds a bright fresh finish and beautiful color against the golden topping

Instructions

Get your oven ready:

Preheat to 375°F and position a rack in the middle so the peppers cook evenly

Prep the peppers:

Stand them upright in a baking dish, drizzle with olive oil, and roast for 10 minutes while you make the filling

Start the potatoes:

Boil the diced potatoes in salted water until fork tender, about 10 to 12 minutes, then drain well

Sauté the aromatics:

Heat olive oil in a large skillet and cook the onion and garlic until fragrant and softened

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

Mash and mix:

Lightly mash the mixture leaving some chunks for texture, then mix in milk, half the cheese, and half the parsley

Stuff the peppers:

Spoon the filling generously into each pepper and sprinkle with remaining cheese and breadcrumbs

Bake to golden:

Return to the oven for 25 to 30 minutes until the tops are beautifully golden and peppers are tender

Finish and serve:

Garnish with the remaining parsley and serve them while theyre still steaming hot

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These became my go to potluck dish after bringing them to three different gatherings and having people beg for the recipe each time. Something about that combination of tender pepper, creamy potato, and crispy golden topping just makes people happy.

Making Ahead

You can prepare the filling up to two days in advance and store it in the refrigerator. The peppers themselves are best stuffed just before baking to prevent them from becoming soggy, but you can prep them by cutting and seeding them ahead of time.

Freezing Tips

Fully assembled stuffed peppers freeze beautifully for up to three months. Wrap each pepper individually in plastic wrap then foil, and thaw overnight in the refrigerator before baking as directed. You may need to add a few extra minutes to the baking time.

Serving Ideas

These make a complete vegetarian meal on their own but pair wonderfully with a crisp green salad dressed with vinaigrette. For a more substantial spread, serve alongside cornbread or crusty bread to soak up any extra filling.

• A dollop of sour cream or Greek yogurt adds a nice cool contrast
• Fresh cilantro works just as well as parsley if you prefer
• Lemon wedges on the side brighten up all the rich flavors

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Theres something deeply satisfying about a stuffed pepper fresh from the oven, steam rising from the top, that golden crust begging to be broken into. Hope these become a regular in your kitchen like they have in mine.

Recipe FAQs

→ Can I use sweet potatoes instead of russet?

Yes, substituting sweet potatoes adds a subtle sweetness and a twist to the filling while maintaining texture.

→ How can I make this dish vegan?

Replace cheddar cheese and milk with plant-based alternatives to keep it vegan-friendly without compromising creaminess.

→ What spices create the Cajun flavor in this dish?

The Cajun seasoning, smoked paprika, and thyme combine to provide the characteristic zesty and smoky notes.

→ Are these bell peppers suitable for gluten-free diets?

Using gluten-free breadcrumbs ensures this dish remains gluten-free; otherwise, opt for traditional breadcrumbs.

→ Can I prepare this dish ahead of time?

Yes, you can assemble the stuffed peppers ahead and bake them just before serving for fresh warmth and texture.