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Heat the oven to 375F.
In a 10-inch deep dish skillet, heat oil on medium-low. Add onion,
bell pepper and a pinch of salt. Cook 3 to 4 minutes or until golden
brown, stirring occasionally.
Add canned tomatoes and heat for an additional 1-2 minutes.
Add chicken to the skillet. Cover and cook 5 minutes, stirring
occasionally.
Remove from the heat and add another pinch of salt, pepper and
the herbs.
Stir in the chicken stock, greek yogurt, peas and refrigerated
tortellini.
Level the mixture in the skillet and place in the heated oven. Bake,
uncovered for 30 minutes.
Without turning the oven off, sprinkle the cheese on top of the
skillet and return to the oven for an additional 10 minutes or until
the cheese is melted.
Remove from the oven and serve.
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