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ITALIAN MEATBALL STEW

1 bag (16 ounces) frozen, cooked Italian style meatballs – thawed
1 cup frozen, small whole onions
½ teaspoon salt
2 cans (14.5 ounces each) diced tomatoes with Italian-style herbs, undrained

2 tablespoons all-purpose flour
2 tablespoons water
2 ½ cups frozen bell pepper and onion stir-fry, thawed & drained
¼ cup shredded fresh Parmesan cheese (1 ounce)


In 3.5 to 4.5 quart slow cooker, mix meatballs, onions, salt and tomatoes.

Cover; cook on LOW setting 6 hours.

In small bowl, blend flour and water until smooth. Stir flour mixture into stew. Stir in bell pepper and onion stir-fry. Increase heat to HIGH. Cover; cook 15-20 minutes longer, or until stew has thickened and bell peppers are hot. Sprinkle individual servings with cheese.