Nutrition per serving may change if servings are adjusted.
3 medium red bell peppers
1 tablespoon olive oil
12 ounces ground turkey
½ cup cooked brown rice
¼ cup panko breadcrumbs
¾ cup low-sodium marinara sauce
3 tablespoons finely chopped flat-leaf parsley
¼ teaspoon ground pepper
¼ cup grated Parmesan cheese (1 oz.)
¼ cup shredded part-skim mozzarella cheese (1 oz.)
Coat the basket of an air fryer with cooking spray. Cut tops off peppers and reserve. Seed the peppers and set aside.
Heat oil in a large skillet over medium-high heat. Add turkey; cook, stirring occasionally, until browned, about 4 minutes. Stir in rice and panko; cook, stirring occasionally, until warmed through, about 1 minute. Remove from heat and stir in marinara, parsley, pepper and Parmesan. Divide the mixture evenly among the prepared peppers.
Place the peppers in the prepared air-fryer basket. Nestle the pepper tops in the bottom of the basket. Cook at 350°F until the peppers are tender, about 8 minutes. Top with mozzarella; cook until the cheese is melted, about 2 minutes more.
407 calories;21 g fat(5 g sat); 4 g fiber; 26 g carbohydrates; 29 g protein; 74 mcg folate; 96 mg cholesterol; 7 g sugars; 0 g added sugars; 4,644 IU vitamin A; 159 mg vitamin C; 172 mg calcium; 3 mg iron; 340 mg sodium; 575 mg potassium
Vitamin C (265% daily value), Vitamin A (93% dv)
Carbohydrate Servings: 1½
Exchanges: 3 medium-fat protein, 2 vegetable, 1 fat, ½ high-fat protein, ½ starch