Italian Meatballs & Peppers
2 cans 28oz each Diced tomatoes with basil, garlic & oregano undrained
1 can 6oz tomato paste
1 pound frozen meatballs (about 32)
14 oz frozen pepper strips (or just cut up some fresh yellow, orange and/or red peppers)
Comine everything in crock pot and cook on low 8-10 hours, high 4-6 hours. Great over noodles or rice- these meatballs are so tender! This is Braxton's favorite!