Cajun Potato Stuffed Peppers (Printable)
Bell peppers filled with a spicy potato and vegetable blend, baked to tender, golden perfection.
# Ingredient List:
→ Bell Peppers
01 - 4 large bell peppers (any color), tops cut off, 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 (optional, or use vegan cheese)
10 - 1/4 cup milk or plant-based milk
11 - 1/4 cup gluten-free breadcrumbs (or regular if not gluten-free)
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 Make:
01 - Preheat the oven to 375°F. Place the bell peppers upright in a baking dish. Drizzle lightly with olive oil and roast for 10 minutes to soften. Remove and set aside.
02 - Place diced potatoes in a pot, cover with salted water, and bring to a boil. Cook until fork-tender, about 10–12 minutes. Drain and set aside.
03 - In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the onion and garlic for 2–3 minutes until fragrant. Add zucchini and corn; cook for another 3 minutes.
04 - Stir in the cooked potatoes, black beans, Cajun seasoning, smoked paprika, thyme, salt, and pepper. Cook for 2 more minutes, then remove from heat.
05 - Mash the potato mixture lightly, leaving some chunks. Mix in milk, half the cheese, and half the parsley.
06 - Spoon the mixture evenly into the bell peppers. Sprinkle with remaining cheese and breadcrumbs. Bake in the oven for 25–30 minutes, until the tops are golden and the peppers are tender.
07 - Garnish with remaining parsley and serve hot.
# Helpful Tips:
01 -
- The potato filling stays incredibly creamy while the peppers get perfectly tender
- Its one of those rare vegetarian dishes that satisfies even the most dedicated meat eaters
02 -
- Pre roasting the peppers for 10 minutes prevents them from becoming mushy before the filling is done
- Leave some texture in the potato mash rather than making it completely smooth for better mouthfeel
03 -
- Choose peppers with flat bottoms so they stand upright in the baking dish
- If the peppers wobble, carefully slice a tiny bit off the bottom to create a stable base