Southwestern Avocado-Bell Pepper Quiche Cups

Southwestern Avocado-Bell Pepper Quiche Cups

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


  • Preheat the oven to 375°F. Line a large baking sheet with aluminum foil. Lightly spray with cooking spray.
  • In a large bowl, whisk together the eggs, yogurt, egg whites, and taco seasoning until smooth.
  • Gently stir in the avocado, Cheddar Jack cheese, and green chiles.
  • 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 40 minutes, or until the egg mixture is just set. Remove from the oven. Let cool slightly, about 5 to 10 minutes, before serving.


Recipe courtesy of the American Heart Association

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