Chicken–stuffed bell peppers recipe

Chicken second courses

4 large red bell peppers 2 tablespoons vegetable oil 1 medium onion, diced (about ½ cup) 2 teaspoons minced garlic 1½ cups diced cooked chicken ⅔ cup Prego® Marinara Italian Sauce ½ cup shredded Cheddar cheese, Monterey Jack or Swiss cheese ¼ teaspoon ground black pepper