Chicken Parmesan Stuffed Peppers

• 1 - 8 oz. can tomato sauce
• 2 red bell peppers, seeded and sliced in half
• 2 green bell peppers, seeded and sliced in half
• salt & freshly ground black pepper
• 1 - 24 oz. jar garlic basil marinara sauce
• 1 - 8 oz. package shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp. chopped garlic
• 1 tbsp. minced fresh parsley
• 1/4 tsp. red pepper flakes
• 12 oz. shredded rotisserie chicken
• Shaved Parmesan cheese, for serving

Preheat oven to 400F.  Pour the can of tomato sauce into a 9x13" baking dish and spread to evenly coat the bottom of the dish.  Place the 8 pepper halves on the sauce, cut side up, and season with salt & freshly ground black pepper.

In a large bowl, combine the jar of marinara, mozzarella, Parmesan, garlic, parsley and red pepper flakes.  Stir to combine.  Add in the shredded chicken and gently combine, making sure everything is mixed together.  Spoon the mixture into the bell pepper halves.

Cover the dish with foil and bake for 55 minutes, remove the foil and continue to bake for 5 minutes.

Garnish with shaved Parmesan cheese and enjoy!