Bring a large pot of water to a full boil. While waiting for water to boil, wash bell peppers. Slice off stem tops, saving as much of the pepper to fill as possible.

Once water is boiling, put all the bell peppers in the pot, fully submerged. Allow to boil for 10 minutes, or until tender. You don't want to over boil or the bell peppers will be too weak to hold stuffing mixture. While the bell peppers are boiling, chop up half a bulb of peeled garlic or 6-8 cloves (or according to your tastes). Alternatively, a garlic press may be used.

Washed and coarsely chop mushrooms. Sauté garlic and mushrooms in olive oil.

Boil pasta. Heat Alfredo sauce in a small sauté pan or in the microwave.

Once the bell peppers are tender, drain and transfer to an oven safe dish. The number of tomatoes needed depends upon the number of bell peppers you have chosen to prepare.

Place a slice of tomato in the bottom of the bell pepper and on the sides if you like, depending on what fits. Mix the chicken, sauteéd garlic, mushrooms, pasta and Alfredo sauce together in a bowl. Spoon as much of the mixture that will fit into the bell peppers. Top with a tomato slice and mozzarella cheese.

Place in the oven for as long as it takes the cheese to melt.

This might sound like a lot or that this will take a long time, but truly I have it in the oven in about 20-25 minutes and then another 10 in the oven so this is almost a 30 minute meal.

Submitted by: Laurie Guzman