CREAMY PESTO MEATBALLS

1 onion chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 pound package frozen pre-cooked meatballs
20 ounce bottle Alfredo sauce
¼ cup milk
9 ounce jar pesto sauce
1/3 cup shredded Parmesan cheese

In 3-1/2 quart slow cooker, place onion, garlic and bell pepper. Top with meatballs. Pour Alfredo sauce over all.

Pour milk into Alfredo sauce jar; tighten lid and shake well. Pour this mixture into the crockpot. Cover and cook on low for -8 hours until meatballs are hot and tender. If you have a new hot crockpot, cook on low for 4-1/2 to 6 hours. Stir in pesto sauce and cheese.

Cover and cook on low for 10-15 minutes until mixture is hot and cheese is melted. Serve over hot cooked rice.

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