With a loaded pepper stuffed with superfoods and physique-friendly nutrition facts, this recipe is a home run for everyone. From kids to spouses to friends to prenatal palates, the Supah Stuffed Mexican Pepper fuels each body with a well-rounded combination of satiable macronutrients and filled with vitamins and minerals (especially for those prenatal diets)! And as planned in every single one of my recipes, there are 5 main ingredients or less! This may take you 20-25 minutes total, so prep a bunch of these little guys so you won’t starve for lunch and/or dinner tomorrow!




  • 1 cup cooked Eden Organic Red Quinoa
  • 2 organic large yellow bell peppers
  • 1/2 cup low fat organic mozzarella
  • 1 can of organic “no salt added” black beans
  • 1 small can of organic “no salt added” tomato paste
  • 10 shakes of chipotle chili pepper
  • 1 tsp sesame oil



  1. Pre-heat oven to 400 degrees
  2. Combine all ingredients, aside from the bell peppers, into a bowl and mix thoroughly
  3. Cut each of the bell peppers in half, scrape out seeds, rinse and place on baking pan
  4. Evenly distribute the mixed ingredients into each of the 4 bell pepper halves
  5. Sprinkle extra cheese on top, of course!
  6. Place pan in oven and let cook for about 12 minutes

Take that first bite then wait for it…..a Mexican FIESTA on your tastebuds!



Serving Size = 1/2 Yellow Bell Pepper

Calories =  262
Carbs = 40g
Protein = 14g
Fat = 5g
Fiber = 11g
Calcium = 270mg