Italian Meatballs with Peppers

• 1 pound ground turkey
• 1/4 cup onions minced
• 1 teaspoon italian seasoning
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1 cup sweet red bell peppers cubed
• 1 cup sweet yellow bell peppers cubed
• 1 cup mushrooms thickly sliced, fresh
• 1 clove garlic minced
• 1 each chicken bouillon cubes
• 1 can evaporated milk skim
• 4 teaspoons flour, all-purpose
• 2 cups rice hot, cooked
• 1 x parsley leaves optional

1. In large bowl, combine turkey, onion, Italian seasoning, and salt.
2. Form into 16 meatballs.
3. In 10 inch non-stick skillet, heat oil.
4. Over medium high heat, brown meatballs; reduce heat and cook approximately 15 minutes or until done.
5. Remove meatballs and keep warm.
6. Using drippings in skillet, saute peppers, mushrooms and garlic with bouillon cube for 2 to 3 minutes.
7. In small bowl, gradually whisk evaporated skim milk into flour.
8. Add to skillet; cook over medium heat, stirring constantly, until sauce thickens slightly.
9. Reduce heat; cover and simmer 5 minutes or until peppers are tender, stirring occasionally.
10. Add meatballs; heat.
11. Serve over cooked parsley-rice.
12. Garnish with Italian parsley, if desired

ground turkey, onions, italian seasoning, salt, olive oil, sweet red bell peppers, sweet yellow bell peppers, mushrooms, garlic, chicken bouillon cubes, milk, flour, rice, parsley

Taken from recipeland.com/recipe/v/italian-meatballs-peppers-35227 (may not work)