Ingredients

1 1/4 pounds lean ground turkey
1/2 C. white long-grain rice
1/2 C. finely-chopped green bell pepper
2 Tbsp. minced onion
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 can enchilada sauce-19 oz.
1/4 C. water

Cooking Instructions

In a medium bowl, combine turkey, rice, bell pepper, onion, salt and black pepper, mix well. Shape into balls about 1 1/2 inches in diameter, place in crock pot. Combine enchilada sauce and water, pour over meatballs. Cover and cook on low about 6 hours or until rice is tender. To serve, spoon sauce over meatballs.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)