Cajun Potato Stuffed Peppers (Print Version)
Colorful bell peppers filled with Cajun-spiced potatoes and vegetables, baked to golden perfection.
# What You'll Need:
→ Bell Peppers
01 - 4 large bell peppers, any color, tops cut off and 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
10 - 1/4 cup milk or plant-based 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 the oven to 375°F.
02 - 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.
03 - 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.
04 - In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the onion and garlic for 2-3 minutes until fragrant.
05 - Add zucchini and corn; cook for another 3 minutes.
06 - Stir in the cooked potatoes, black beans, Cajun seasoning, smoked paprika, thyme, salt, and pepper. Cook for 2 more minutes, then remove from heat.
07 - Mash the potato mixture lightly, leaving some chunks. Mix in milk, half the cheese, and half the parsley.
08 - Spoon the mixture evenly into the bell peppers. Sprinkle with remaining cheese and breadcrumbs.
09 - Bake in the oven for 25-30 minutes, until the tops are golden and the peppers are tender.
10 - Garnish with remaining parsley and serve hot.
# Expert Tips:
01 -
- The potato filling stays incredibly creamy while developing a crispy golden crown
- These reheat beautifully for lunch the next day, if they last that long
02 -
- Do not skip the initial pepper roasting step or they will be undercooked when the filling is done
- Let the potato mixture cool slightly before stuffing so it holds its shape better
03 -
- Choose peppers similar in size so they finish cooking at the same time
- Place any leftover filling in a small ramekin and bake alongside the peppers for an extra serving