Cajun Potato Stuffed Peppers (Printable)

Bell peppers filled with a zesty potato and vegetable blend, baked to golden perfection.

# What You'll Need:

→ Vegetables

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→ Pantry Staples

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→ Seasonings

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→ Optional Toppings

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# Directions:

01 - Preheat oven to 375°F. Cut tops off bell peppers, remove seeds, and place upright in baking dish. Drizzle with olive oil and roast 10 minutes to soften.
02 - Place diced potatoes in pot, cover with salted water, and boil until fork-tender, 10-12 minutes. Drain and set aside.
03 - Heat olive oil in skillet over medium heat. Sauté onion and garlic 2-3 minutes until fragrant.
04 - Stir in zucchini and corn; cook 3 minutes until slightly softened.
05 - Add cooked potatoes, black beans, Cajun seasoning, smoked paprika, thyme, salt, and pepper. Cook 2 minutes, then remove from heat.
06 - Lightly mash potato mixture, leaving some chunks. Mix in milk, half the cheese, and half the parsley.
07 - Spoon mixture evenly into bell peppers. Sprinkle with remaining cheese and breadcrumbs.
08 - Bake 25-30 minutes until tops are golden and peppers are tender. Garnish with remaining parsley and serve hot.

# Expert Tips:

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  • Everything cooks in one pan while the peppers roast, making cleanup surprisingly manageable
  • The Cajun seasoning transforms ordinary potatoes into something youll crave on repeat
  • These reheat beautifully for lunch the next day, maybe even better than fresh
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  • Dont skip roasting the peppers first, or theyll still be crunchy when the filling is done
  • Let the potato mixture cool slightly before stuffing so it holds together better
  • If your peppers wobble, carefully slice a tiny bit off the bottom to make them sit flat
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  • Use a small ice cream scoop to fill the peppers evenly and neatly
  • Place the stuffed peppers in a muffin tin if they keep tipping over

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