MEDITERRANEAN MEATBALL SUPPER SKILLET

Mediterranean Meatball Supper Skillet image

Greek flavors blend in this appealing dish, with feta, olives, zucchini, and tomatoes simmering with frozen meatballs.

Provided by Betty Crocker Kitchens

Categories Entree

Yield 4

Number Of Ingredients 10

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Ingredients

2 teaspoons olive oil
1 small onion, cut into thin wedges
3/4 cup uncooked regular long-grain white rice
1 medium green bell pepper, cut into 1/2-inch pieces
20 frozen cooked Italian meatballs (about 10 oz.)
1 (2 1/4-oz.) can sliced ripe olives, drained
1 1/2 cups water
1 medium zucchini, halved lengthwise, sliced
1 (14.5-oz.) can diced tomatoes with Italian herbs, undrained
2 oz. (1/2 cup) crumbled feta cheese

Steps:

Heat oil in large skillet over medium-high heat until hot. Add onion; cook 3 to 4 minutes or until crisp-tender, stirring frequently.
Add rice, bell pepper, meatballs, olives and water. Bring to a boil. Reduce heat; cover and simmer 20 minutes, stirring once halfway through cooking.
Stir in zucchini and tomatoes. Cover; cook an additional 8 to 10 minutes or until zucchini is tender and liquid is absorbed, stirring occasionally. Sprinkle with cheese.

Nutrition Facts : Calories 460, Carbohydrate 49 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 3 g, Protein 21 g, SaturatedFat 8 g, ServingSize 1 3/4 Cups, Sodium 870 mg, Sugar 6 g