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My review
Southwestern Avocado-Bell Pepper Quiche Cups
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Leena Pariseau
"Shake up the morning routine with this new twist of avocado-bell pepper quiche cups!"
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Ingredients
1 h 5 m servings 262 calsOriginal recipe yields 8 servings (8 quiches)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Whisk eggs, yogurt, egg whites, and taco seasoning in a large bowl until smooth.
- Gently stir avocado, Cheddar cheese, onion, and green chiles into the bowl with the egg mixture. Do not over-stir; keep avocado in diced form.
- Place red, green, yellow, and orange bell pepper halves on the baking sheet. Spoon egg mixture into the bell pepper halves, filling them to just below the edges.
- Bake in the preheated oven until egg mixture is just set, 35 to 40 minutes. Remove from oven and let cool slightly, 5 to 10 minutes.
Footnotes
- Cook's Notes:
- Use any variety of bell peppers you like.
- Feel free to grease the baking sheet with cooking spray instead of lining it with aluminum foil.
- Sprinkle more cheese on top of the stuffed peppers before baking, if desired.
Nutrition Facts
Per Serving: 262 calories; 21.5 g fat; 9.6 g carbohydrates; 13.4 g protein; 125 mg cholesterol; 649 mg sodium. Full nutrition