Cajun Potato Stuffed Peppers (Printable version)
Bell peppers filled with zesty Cajun-spiced potatoes and vegetables, baked until golden and tender.
# 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
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 (optional, substitute vegan cheese for dairy-free)
10 - 1/4 cup milk or unsweetened plant-based milk
11 - 1/4 cup breadcrumbs, gluten-free or regular
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 parsley, finely chopped
# How To:
01 - Preheat oven to 375°F. Stand bell peppers upright in a baking dish, drizzle interiors with 1 teaspoon olive oil, and roast for 10 minutes until slightly softened. Remove from oven and set aside.
02 - Place diced potatoes in a large pot, cover with salted water by 2 inches, and bring to a rolling boil over high heat. Reduce to medium and cook until fork-tender, approximately 10-12 minutes. Drain thoroughly in a colander.
03 - Heat remaining olive oil in a large skillet over medium heat. Add chopped red onion and minced garlic; sauté for 2-3 minutes until translucent and fragrant, stirring frequently to prevent burning.
04 - Add diced zucchini and corn kernels to the skillet. Continue cooking for 3 minutes until zucchini begins to soften but retains some texture. Remove from heat.
05 - Stir cooked potatoes, black beans, Cajun seasoning, smoked paprika, dried thyme, salt, and pepper into the skillet. Return to medium heat and cook for 2 minutes, allowing flavors to meld. Remove from heat.
06 - Lightly mash potato mixture with a potato masher or fork, leaving some chunks for texture. Fold in milk or plant-based milk, half the cheese, and half the parsley until well incorporated.
07 - Spoon filling mixture evenly into each roasted bell pepper, mounding slightly on top. Sprinkle with remaining cheese and breadcrumbs in an even layer.
08 - Return baking dish to oven and bake for 25-30 minutes until cheese is melted and bubbly, breadcrumbs are golden brown, and peppers are completely tender when pierced with a fork.
09 - Remove from oven and let rest for 5 minutes. Garnish with remaining fresh parsley and serve immediately while hot.
# Expert Advice:
01 -
- Its a complete meal in one colorful package that looks impressive but comes together with simple pantry ingredients
- The Cajun seasoning adds a warmth that makes even the most dedicated meat lovers forget there isnt any meat in the dish
- These reheat beautifully for lunch the next day, and honestly, I think the flavors develop even more overnight
02 -
- If your peppers wobble in the baking dish, slice a tiny bit off the bottom to create a flat surface without cutting through into the cavity
- The filling can be made a day ahead and kept in the refrigerator, which actually helps the flavors develop even more
- These freeze beautifully stuffed but unbaked, just add about 10 minutes to the baking time if cooking from frozen
03 -
- If the peppers seem too undercooked after the topping is browned, cover the dish with foil and keep baking
- A splash of hot sauce in the filling adds another layer of flavor without being overpowering
- Letting the stuffed peppers rest for 5 minutes before serving helps them hold their shape better when you cut into them