Cajun Potato Stuffed Peppers (Print version)

Bell peppers filled with a zesty Cajun potato and vegetable blend, baked until tender and golden.

# Ingredient List:

→ Bell Peppers

01 - 4 large bell peppers, any color, tops removed and seeded

→ Potato Filling Base

02 - 3 medium russet potatoes, peeled and cut into 1/2-inch cubes
03 - 1 small red onion, finely chopped
04 - 1 small zucchini, diced into 1/4-inch pieces
05 - 1 cup corn kernels, fresh or frozen, thawed
06 - 1/2 cup canned black beans, drained and rinsed
07 - 2 cloves garlic, minced

→ Seasoning and Binding

08 - 2 tablespoons olive oil, divided
09 - 1/2 cup shredded cheddar cheese, or vegan alternative
10 - 1/4 cup milk or plant-based milk
11 - 1/4 cup gluten-free or regular breadcrumbs
12 - 1 tablespoon Cajun seasoning blend
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon dried thyme
15 - Kosher salt and freshly ground black pepper to taste
16 - 2 tablespoons fresh flat-leaf parsley, finely chopped

# How To Make It:

01 - Preheat oven to 375°F. Stand bell peppers upright in a 9x13-inch baking dish. Lightly drizzle with olive oil and roast for 10 minutes until slightly softened. Remove from oven and set aside.
02 - Place diced potatoes in a large saucepan and cover with salted water. Bring to a boil over high heat, then reduce to medium and cook 10-12 minutes until fork-tender. Drain thoroughly in a colander and set aside.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped red onion and minced garlic; sauté 2-3 minutes until fragrant and translucent, being careful not to brown the garlic.
04 - Add diced zucchini and corn kernels to the skillet. Cook for 3 minutes, stirring occasionally, until vegetables are slightly tender but still retain some crunch.
05 - Add cooked potatoes, black beans, Cajun seasoning, smoked paprika, dried thyme, salt, and pepper to the skillet. Stir gently to combine and cook 2 more minutes. Remove from heat.
06 - Lightly mash the potato mixture with a potato masher or fork, leaving some texture and chunks for body. Stir in milk (or plant-based alternative), half the cheese, and half the parsley until well incorporated.
07 - Spoon the filling mixture evenly into each roasted bell pepper, packing gently but not overfilling. Sprinkle the tops with remaining cheese and breadcrumbs in an even layer.
08 - Return baking dish to oven and bake 25-30 minutes until tops are golden brown and crispy, and peppers are completely tender when pierced with a fork.
09 - Remove from oven and let rest 5 minutes. Garnish with remaining fresh parsley and serve hot alongside a crisp green salad or cornbread.

# Expert Advice:

01 -
  • The potato filling creates this incredible creamy texture that contrasts perfectly with the tender roasted peppers
  • Everything bakes in one dish, which means minimal cleanup and maximum flavor infusion
  • You can easily adjust the spice level to please everyone at your table
02 -
  • Dont skip pre-roasting the peppers or they'll still be crunchy when the filling is done
  • Over-mashing the potatoes turns the filling into glue, so leave some texture for the best results
03 -
  • Use a small cookie scoop to fill the peppers evenly and avoid messy overflow
  • Place a small piece of foil under any peppers that wobble to keep them upright

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