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Southwestern Avocado-Bell Pepper Quiche Cups

Avocado bell pepper quiche recipe
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Southwestern Avocado-Bell Pepper Quiche Cups

Nutrition Facts

Southwestern Avocado-Bell Pepper Quiche Cups
CaloriesCalories
264 Per Serving
ProteinProtein
16g Per Serving
Monounsaturated FatMonounsaturated Fat
8.0g Per Serving
×
Calories 264
Total Fat 15.0 g
Saturated Fat 3.5 g
Trans Fat 0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 8.0 g
Cholesterol 189 mg
Sodium 533 mg
Total Carbohydrate 16 g
Dietary Fiber 7 g
Sugars 5 g
Protein 16 g

Dietary Exchanges
3 vegetable, 2 lean meat, 2 fat

Ingredients

Servings   4   Serving Size   2 quiche cups

  • Cooking spray
  • 4 large eggs
  • 1/2 cup fat-free, plain Greek yogurt
  • 2 large egg whites
  • 2 tablespoons low-sodium taco seasoning (or lowest sodium available)
  • 1 large avocado, peeled, pitted, and diced into small pieces
  • 1/2 cup shredded low-fat Cheddar Jack cheese
  • 1 4-ounce can diced or chopped mild green chiles, drained
  • 4 medium bell peppers (any color), halved, seeds and ribs discarded

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 375°F. Line a large baking sheet with aluminum foil. Lightly spray with cooking spray.
  2. In a large bowl, whisk together the eggs, yogurt, egg whites, and taco seasoning until smooth.
  3. Gently stir in the avocado, Cheddar Jack cheese, and green chiles.
  4. Place the bell pepper halves with the skin side down on the baking sheet.
  5. Spoon the egg mixture into the bell pepper halves, filling them to just below the edges (the egg mixture will expand while baking).
  6. Bake for 35 to 40 minutes, or until the egg mixture is just set. Remove from the oven. Let cool slightly, about 5 to 10 minutes, before serving.
 

Nutrition Facts

Southwestern Avocado-Bell Pepper Quiche Cups
CaloriesCalories
264 Per Serving
ProteinProtein
16g Per Serving
Monounsaturated FatMonounsaturated Fat
8.0g Per Serving
×
Calories 264
Total Fat 15.0 g
Saturated Fat 3.5 g
Trans Fat 0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 8.0 g
Cholesterol 189 mg
Sodium 533 mg
Total Carbohydrate 16 g
Dietary Fiber 7 g
Sugars 5 g
Protein 16 g

Dietary Exchanges
3 vegetable, 2 lean meat, 2 fat

Ingredients

Servings   4   Serving Size   2 quiche cups

  • Cooking spray
  • 4 large eggs
  • 1/2 cup fat-free, plain Greek yogurt
  • 2 large egg whites
  • 2 tablespoons low-sodium taco seasoning (or lowest sodium available)
  • 1 large avocado, peeled, pitted, and diced into small pieces
  • 1/2 cup shredded low-fat Cheddar Jack cheese
  • 1 4-ounce can diced or chopped mild green chiles, drained
  • 4 medium bell peppers (any color), halved, seeds and ribs discarded

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 375°F. Line a large baking sheet with aluminum foil. Lightly spray with cooking spray.
  2. In a large bowl, whisk together the eggs, yogurt, egg whites, and taco seasoning until smooth.
  3. Gently stir in the avocado, Cheddar Jack cheese, and green chiles.
  4. Place the bell pepper halves with the skin side down on the baking sheet.
  5. Spoon the egg mixture into the bell pepper halves, filling them to just below the edges (the egg mixture will expand while baking).
  6. Bake for 35 to 40 minutes, or until the egg mixture is just set. Remove from the oven. Let cool slightly, about 5 to 10 minutes, before serving.
 

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