>From the Meals.com website...


Italian Meatballs with Peppers

Chopped red and yellow bell peppers add color and texture to these savory 
meatballs seasoned with Italian herb mix and enriched with mushrooms. Served 
with rice and a crisp salad these meatballs are fabulous.

Estimated Times
Preparation Time20 mins.
Cooking Time25 mins.


1pound ground turkey 

1/4cup finely chopped onion 

1teaspoon Italian herb seasoning 

1/4teaspoon salt 

2teaspoons olive oil 

1cup chopped red bell pepper 

1cup chopped yellow bell pepper 

1cup sliced fresh mushrooms 

1clove garlic, finely chopped

1teaspoon MAGGI Instant Chicken Flavor Bouillon 

1can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Fat Free Milk, divided

4teaspoons all-purpose flour 

2cups hot cooked rice 

 Chopped fresh parsley 


COMBINE turkey, onion, herb seasoning and salt in large bowl; form mixture into 
24 one-inch meatballs. Heat oil in large skillet over medium-high heat. Add 
meatballs; cook, turning occasionally, for 3 to 4 minutes or until browned on 
all sides. Reduce heat to low; cook, stirring occasionally, for 15 minutes or 
until cooked through. Remove meatballs from skillet; keep warm.

ADD bell peppers, mushrooms, garlic and bouillon to skillet; cook, stirring 
occasionally, for 2 to 3 minutes. Combine 1 tablespoon evaporated milk and 
flour in small bowl; add to skillet. Gradually stir in remaining evaporated 
milk; cook, stirring frequently, for 5 to 8 minutes or until sauce is slightly 
thickened. Add meatballs to skillet; stir to coat. Serve over rice.. Garnish 
with parsley.

Yields 6 servings

Rhonda G in Missouri
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