Healthy Recipe of the Week
Southwestern Avocado-Bell Pepper Quiche Cups
Ingredients
- Non-stick Cooking Spray of choice
- (4) large Eggs
- 1/2 cup Greek Yogurt (fat-free, plain unsweetened) (*may substitute for vegan alternative such as, Cashew Yogurt)
- (2) large Egg Whites
- 2 tablespoons Taco Seasoning (low-sodium)
- 1 large Avocado (peeled, pitted, and diced into small pieces)
- 1/2 cup Cheddar Jack Cheese (shredded, low-fat) (*may substitute with a vegan alternative such as, almond or cashew cheese)
- (1) 4-ounce can Mild Green Chiles (drained, diced or chopped)
- (4) medium Bell Peppers of any color (halved, seeds and ribs discarded)
Directions
Preheat the oven to 375°F. Line a large baking sheet with aluminum foil. Lightly spray with the cooking spray. In a large bowl, whisk together the eggs, yogurt, egg whites, and taco seasoning until smooth. Gently stir in the avocado, cheese, and green chilies. Place the bell pepper halves with the skin side down on the baking sheet. Spoon the egg mixture into the bell pepper halves, filling them to just below the edges. *The egg mixture will expand while baking. Bake for 35 to 45 minutes or until the egg mixture is just set. Remove from the oven. Let cool slightly (about 5 to 10 minutes) before serving.
Yields: 4 servings
Nutritional Information
Per Serving (2 quiche cups): 264 Calories | 15g Total Fat| 3.5g Saturated Fat | 0g Trans Fat| 2g Polyunsaturated Fat | 8g Monounsaturated Fat | 189mg Cholesterol | 533mg Sodium | 16g Total Carbohydrate | 7g Dietary Fiber | 5g Sugar | 16g Protein
Reference
American Heart Association. (n.d.) Southwestern avocado-bell pepper quiche cups. Recipes. https://recipes.heart.org/en/recipes/southwestern-avocado-bell-pepper-quiche-cups?utm_source=healthy+for+good+fy+25+26&utm_medium=email&utm_campaign=CP_HFG_Send_2_021626&utm_content=Recipe+cta&sc_camp=7BEAEDB1401C4FE788C6A3E0085A3528
