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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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1 h 5 m servings 262 cals
Original recipe yields 8 servings (8 quiches)

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  • Prep

  • Cook

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  1. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
  2. Whisk eggs, yogurt, egg whites, and taco seasoning in a large bowl until smooth.
  3. 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.
  4. 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.
  5. 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.


  • 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

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