Ingredients:
o 2 large green or red bell peppers (adjust amount of bell peppers to amount of people eating dinner. Each person should have their own stuffed bell pepper)
o 2 chicken breasts
o 2 cups of tomato basil pasta sauce
o 2 cups of Shredded Colby jack cheese
o 4 slices of pepperjack cheese
o 1 onion
o 2 tomatoes
o 5 cloves of garlic
o Seasonings: fresh ground sea salt, fresh ground black pepper, garlic salt, onion powder, sage, basil, and crushed red pepper flakes.
Preparation:
1. Take the two chicken breasts and grill them. Blackening the chicken is also an option if that is what you prefer. Shred the chicken once it is cooked. Set aside.
2. Preheat the oven to 375 degrees.
3. Finely dice up the onion, tomatos and garlic cloves.
4. Sautee the diced vegetables over low heat for 7 minutes with some olive oil. Season the vegetables to taste using recommended seasonings above. These vegetables are your main source of seasoning, so be generous. Remove from heat.
5. In a large mixing bowl, add the sautéed vegetables, shredded chicken breast, tomato basil pasta sauce and shredded cheese. Tear the sliced pepperjack cheese into bite sized pieces and add to the bowl as well. Stir/mix the ingredients until the consistency is even.
6. Slice the tops off of the bell peppers and remove the seeds.
7. Spoon the chicken and cheese mixture into the bell peppers until full.
8. Place the now stuffed bell peppers into a greased baking dish.
9. Replace the tops of the bell peppers and bake at 375 degrees for 40 minutes.
10. Serve with garlic bread and salad.
11. Enjoy!