Cajun Potato Stuffed Peppers (Printer-friendly)

Bell peppers filled with a spicy potato and vegetable mix, baked to golden perfection.

# What You Need:

→ Bell Peppers

01 - 4 large bell peppers, any color, tops removed, seeds discarded

→ Potato Filling

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 if frozen
06 - 1/2 cup canned black beans, drained and rinsed thoroughly
07 - 2 cloves garlic, minced
08 - 2 tablespoons olive oil, divided
09 - 1/2 cup shredded cheddar cheese, or vegan cheese alternative
10 - 1/4 cup milk or unsweetened 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 leaves
15 - Kosher salt and freshly ground black pepper to taste
16 - 2 tablespoons fresh parsley, finely chopped

# How to Make It:

01 - Set oven temperature to 375°F and adjust rack to center position.
02 - 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.
03 - Place diced potatoes in a large pot and cover with salted water. Bring to a rolling boil over high heat. Cook for 10 to 12 minutes until fork-tender. Drain completely in a colander and set aside.
04 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sautéing for 2 to 3 minutes until fragrant and translucent.
05 - Stir in diced zucchini and corn kernels. Continue cooking for 3 minutes until vegetables begin to soften.
06 - Add cooked potatoes, black beans, Cajun seasoning, smoked paprika, dried thyme, salt, and pepper to the skillet. Toss everything together and cook for 2 minutes to blend flavors. Remove from heat.
07 - Lightly mash the potato mixture with a potato masher or fork, leaving some chunks for texture. Stir in milk, half the cheese, and half the parsley until combined.
08 - Divide filling evenly among the pre-roasted bell peppers, packing gently. Top each pepper with remaining cheese and breadcrumbs.
09 - Return baking dish to oven and bake for 25 to 30 minutes until tops are golden brown and peppers are completely tender when pierced with a knife.
10 - Sprinkle remaining fresh parsley over the stuffed peppers. Serve immediately while hot.

# Expert Tips:

01 -
  • Hearty enough to stand alone as a main but light enough to accompany your favorite summer dishes
  • The potato filling stays incredibly moist while developing a crispy, golden crown that everyone fights over
02 -
  • Don't skip the initial pepper roast or they'll still be crunchy when the filling is done
  • The filling makes enough for 4 generous peppers, but if you have extra, it's delicious on its own
03 -
  • Roast the peppers cut-side down initially so they steam slightly in their own moisture
  • Use a cookie scoop to fill peppers evenly and neatly

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