Italian Meatballs with Peppers

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.