Southwestern Avocado-Bell Pepper Quiche Cups Tasty Recipes

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Southwestern Avocado-Bell Pepper Quiche Cups

"Shake up the morning routine with this new twist of avocado-bell pepper quiche cups!"

Ingredients :

4 large eggs
1/2 cup Greek yogurt
2 egg whites
4 tablespoons taco seasoning, reduced sodium
1 cup shredded Cheddar cheese
1 large avocado - pitted, peeled, and diced
1 cup shredded Cheddar cheese
1/2 onion, chopped
1 (4 ounce) can diced green chiles, drained
1 medium red bell pepper - halved, seeds and ribs removed
1 medium green bell pepper - halved, seeds and ribs removed
1 medium yellow bell pepper - halved, seeds and ribs removed
1 medium orange bell pepper - halved, seeds and ribs removed

Instructions :

Prep : 25M	Cook : 8M	Ready in : 1H5M

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.

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.

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