Ingredients
1
(16-oz.) pkg. frozen cooked Italian meatballs, thawed
1
cup frozen pearl onions
1/2
teaspoon salt
2
(14.5-oz.) cans diced tomatoes with Italian-style herbs, undrained
2
tablespoons all-purpose flour
2
tablespoons water
2 1/2
cups frozen bell pepper and onion stir-fry, thawed, drained
1
oz. (1/4 cup) shredded fresh Parmesan cheese
Preparation
In 3 1/2 to 4-quart slow cooker, combine meatballs, onions, salt and tomatoes; mix well.
Cover; cook on low setting for 6 to 8 hours.
About 20 minutes before serving, in small bowl, blend flour and water until smooth. Stir flour mixture into stew. Stir in bell pepper and onion stir-fry. Increase heat setting to high; cover and cook an additional 15 to 20 minutes or until stew has thickened and bell peppers are thoroughly heated. Sprinkle individual servings with cheese.
