All you need is chicken (preferably skinless and boneless), marinara sauce, fresh bell peppers, and either provolone or mozzarella cheese (I used both), and a pan. Italian seasonings: optional.
First, slice your bell peppers into thin strips.
Then cut a "pocket" into the chicken. Place a few strips of pepper in the center.
Fold over. You may need to use a toothpick to secure.
Pour the sauce over the chicken, leaving some around the edges.
Place in oven. Cook until no longer pink.
With about 2 minutes left, place the cheese over the chicken.
You can serve with pasta and enjoy.
For desert, we made pineapple upside down cake.
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