Chicken-Stuffed Bell Peppers

What You'll Need
4 large green, red or orange peppers
2 tablespoons Crisco® vegetable oil
1 medium onion, diced (about 1/2 cup)
2 teaspoons minced garlic
1 1/2 cups diced cooked chicken
2/3 cup Prego® Marinara Italian Sauce
1/2 cup shredded Cheddar, Monterey Jack or Swiss cheese
1/4 teaspoon ground black pepper

How to Make It
1 Heat the oven to 375ºF. Cut the tops off the peppers and reserve. Remove and discard the seeds. Place the peppers, cut-side up, into a 3-quart shallow baking dish.

2 Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and garlic and cook until tender. Place the onion mixture into a medium bowl. Stir in the chicken, sauce, cheese and black pepper. Spoon the chicken mixture into the pepper halves. Top with the reserved pepper tops, if desired.

3 Bake for 40 minutes or until the peppers are tender.