دجاج بالفليفلة والجبن

Marinate the chicken in the spices (regular paprika, smoked paprika, cumin, onion powder, garlic powder, salt, and black pepper) ahead of time, or the night before.

Heat the skillet on high heat above medium to avoid releasing chicken juices. Cook the chicken for about 3 minutes on each side until it gets the desired color.

Once you remove the chicken from the skillet, cover it to retain the juices and keep it tender.

In the same skillet, sauté the bell peppers and onion for 3 to 4 minutes until they are half-cooked, making sure they don't turn mushy.

Add salt, black pepper, and the spices to the peppers and onions. You can also add mushrooms to the peppers if desired.

Add the cheese (mozzarella and cheddar) and place the pan in the oven from either the top or bottom, just to melt the cheese.

Serve the dish immediately