Italian Chicken Rolls

All the flavor of manicotti, no pasta to stuff.  The bell pepper can be any colors you choose.  If you like, serve over pasta or just enjoy with a salad.

1 Cup Bell Pepper, Chopped
2 Cloves Garlic, Minced
1 Tbl Vegetable Oil
6 Ounces Tomato Paste
15 Ounces Diced Tomatoes
2 Tsp Italian Seasoning
6 Boneless, Skinless Chicken Breast Halves, pounded to 1/4 inch thick
1 Cup Ricotta
1/3 Cup Grated Parmesan
1/2 Cup Mozzarella
1/4 Tsp Pepper

Heat oven to 375 degrees.  Grease a 9 x 13 pan and set aside.  In a large saucepan, heat oil.  Add garlic and cook for 1 minutes the add pepper and cook until they just begin to soften.  Add tomato paste, tomatoes, and Italian seasoning.  Bring to a boil, reduce heat and simmer, uncovered, for 10 minutes.

Combine cheeses and pepper.  Divide evenly between chicken breasts.  Roll up.  Place a little sauce in the bottom of the pan and then place chicken seam side down in the prepared pan.  Pour remaining sauce over the chicken and bake 45 to 60 minutes - chicken should be 165 degrees.