1 pound ground turkey

1/4 cup minced onion

1 teaspoon Italian seasoning

1/4 teaspoon salt

1 Tablespoon olive oil

1 cup cubed red pepper

1 cup cubed yellow pepper

1 cup thickly sliced fresh mushrooms

1 clove garlic minced

1 chicken flavor bouillon cube

1 can evaporated skim milk

4 teaspoons all purpose flour

2 cups hot cooked rice mixed with 3 T. parsley

Italian parsley sprigs optional

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