Chicken-Pepper Stuffed Shells

I saw a recipe for stuffed shells in martha stewart magazine. I didn't have any of the filling ingredients - prosciutto, cabbage, and ricotta cheese. So I used chicken, green peppers, and mozzerella cheese instead. It actually was really good. I wasn't sure about stuffed shells without ricotta, but I really liked this. First recipe to make the board in a while. Just had to remember it. Next time I will make double and freeze one round.

Box of jumbo shells
2 tablespoons olive oli
3 garlic cloves
1/2 onion, chopped
1 green pepper
1 hot yellow pepper
1 lb chicken
2 cups mozzerella cheese
1/3 cup breadcrumbs
italian spices - oregano, parsley, etc
salt and pepper
28 oz sauce

1. Cook chicken and shred.
2. Boil water and cook shells.
3. Heat oil over medium heat. Add onions and garlic until onions are yellow. Add peppers and chicken and saute about 5 minutes.
4. Remove chicken mixture from heat. Stir in cheese, breadcrumbs, spices.
5. Spread half of sauce on bottom of baking pan.
6. Fill each shell with spoonful of mixture and place in pan. Pour rest of sauce over shells.
7. Bake covered with foil 30 minutes.
8. Remove foil and bake another 15 minutes until bubbly and slightly browned.

(can freeze before baking).