Cajun Potato Stuffed Peppers

The first time I made these stuffed peppers, my kitchen smelled like a New Orleans street corner on a Sunday morning. I had leftover mashed potatoes from a dinner party the night before and a basket of peppers from my farmers market run that needed using. My roommate wandered in, drawn by the aroma of Cajun spices hitting hot olive oil, and asked what kind of magic was happening on the stove. We ended up eating them standing up at the counter, too impatient to bother with plates.

Last summer, I made these for a potluck and watched them disappear in minutes. My friend Sarah, who claims to hate bell peppers, went back for thirds and finally admitted it was the spiced potato filling that won her over. Now she requests them every time we plan a group dinner, and I always keep a few extra peppers in the crisper drawer just in case.

Ingredients

• Bell Peppers: Any color works beautifully, but I love the mix of red, yellow, and orange for a stunning presentation
• Russet Potatoes: These become fluffy and creamy when mashed, creating the perfect texture for the filling
• Red Onion: Adds a subtle sweetness that balances the bold Cajun spices beautifully
• Zucchini: Brings moisture and a fresh texture contrast to the hearty potatoes
• Corn Kernels: Sweet pops of corn throughout make every bite interesting
• Black Beans: Protein and heartiness that make this a complete meal on its own
• Garlic: Fresh minced garlic is non-negotiable here for that aromatic base
• Olive Oil: Use a good quality one, as it carries the spices throughout the filling
• Cheddar Cheese: The sharpness cuts through the richness and creates that golden bubbly top
• Milk: Just enough to bring the mashed potatoes together without making them gummy
• Breadcrumbs: These create the most irresistible crispy golden crust on top
• Cajun Seasoning: The soul of this recipe, adjust based on your spice tolerance
• Smoked Paprika: Adds a depth and smokiness that makes the filling taste like it cooked for hours
• Dried Thyme: An earthy counterpoint to the bold heat of the Cajun spices
• Fresh Parsley: Brightens everything up and adds a fresh finish to each bite

Instructions

Preheat and Prep the Peppers:

Crank your oven to 375°F and slice the tops off those beauties, pulling out the seeds and membranes so they are ready to become edible bowls

Give Peppers a Head Start:

Stand them up in a baking dish, drizzle with a little olive oil, and let them soften for 10 minutes while you prep everything else

Boil the Potatoes:

Cover your diced potatoes with salted water and boil until they surrender to a fork, about 10 to 12 minutes, then drain them well

Build the Flavor Base:

Heat that olive oil in a big skillet and cook the onion and garlic until they perfume your entire kitchen

Add the Vegetables:

Toss in the zucchini and corn, letting them soften slightly but still keep some crunch

Bring It All Together:

Dump in the potatoes, black beans, and all those glorious spices, letting everything get friendly for just 2 minutes

Create the Filling:

Mash lightly so some potato chunks remain, then stir in the milk, half the cheese, and half the parsley until combined

Stuff Those Peppers:

Pile the filling into each pepper generously, really packing it in, then top with the remaining cheese and breadcrumbs

Bake to Golden Perfection:

Slide them into the oven for 25 to 30 minutes until the tops are bubbling and golden brown

Finish and Serve:

Scatter the rest of the parsley over the top and serve them while they are still steaming hot

Save

These peppers have become my go-to when I need to feed a crowd without spending all day in the kitchen. I love how they look so impressive on the table but come together with such simple ingredients. Last week, my neighbor texted me the next day saying the leftovers were even better for lunch, cold and straight from the fridge.

Making It Your Own

Sometimes I swap in sweet potatoes for russets when I want extra sweetness, and the result is incredible. The earthy flavor pairs surprisingly well with the Cajun spices and makes the whole dish feel more substantial. You can also use whatever vegetables you have in your crisper drawer, broccoli or cauliflower work beautifully here.

Heat Level Adjustments

The Cajun seasoning I buy varies wildly in intensity, so I always start with less and add more as I taste. If you are sensitive to heat, stick to a teaspoon and let everyone add hot sauce at the table. For those who love fire, a pinch of cayenne or some diced jalapeños folded into the filling will take it to the next level.

Make Ahead Strategy

I have learned that these reheat beautifully and actually taste better the next day as the flavors meld. You can stuff the peppers up to 24 hours ahead and keep them covered in the fridge before baking. I also like to prep the filling and stuff the peppers on Sunday, then just pop them in the oven on Monday night for an effortless dinner.

• Use a piping bag to stuff the peppers if you want them to look extra neat
• Place a small piece of foil under each pepper to prevent them from tipping over
• Let them rest for 5 minutes before serving so the filling sets slightly

Save

There is something so satisfying about a stuffed pepper, the way the sweet tender skin gives way to that spicy creamy filling. I hope these become a regular in your rotation like they have in mine.

Recipe FAQs

→ Can I use different types of peppers?

Yes, any large bell peppers of various colors work well for stuffing and roasting.

→ How do I make this dish vegan?

Use plant-based milk and cheese substitutes, and ensure breadcrumbs are vegan-friendly.

→ What can I add to increase the spiciness?

A pinch of cayenne pepper or chopped jalapeño peppers can add extra heat to the filling.

→ Can I prepare the filling ahead of time?

Yes, the potato filling can be made in advance and refrigerated before stuffing and baking.

→ What are good side dishes to serve with this?

This dish pairs nicely with a crisp green salad or warm cornbread to complement the flavors.

→ Are there gluten-free options for this dish?

Use gluten-free breadcrumbs to keep the dish gluten-free while maintaining the texture.