Swiss Chicken with Peppers

I never developed a taste for bell peppers until I was grown up and missed out on fully appreciating all the great food Grandma made with these colorful veggies. (I was always a brat and picked the little green or red or yellow or orange pieces off whatever they may have been cooked with.) 

In defense of bell peppers everywhere, this dish was Grandma's secret weapon. It allowed her to "hide" the peppers under the cheese and in the sauce. Before I knew it, I had eaten the dreaded things and actually liked them!

If you have a bell pepper "hater" in your humble home, this one's for you!

Swiss Chicken with Peppers

4 chicken breasts (can be boneless or fryer)

salt and pepper

1/2 teaspoon garlic powder

2 tablespoons butter

1 small onion, chopped

1 green or red bell pepper, chopped

1 (8 oz) can tomato sauce

1 cup shredded Swiss cheese

Preheat oven to 375F. Place chicken in buttered casserole dish and season with salt, pepper and garlic powder. Dot butter over chicken and top with chopped onion and bell pepper. Bake 25 minutes. Remove from oven and drain any liquid from casserole dish, then pour tomato sauce over chicken and top with shredded cheese. Bake 5-10 more minutes until cheese is melted and chicken is fully cooked. Serves 4.