Pre-heat oven to 400°.
Cut off top of garlic heads and place on parchment lined baking sheet.
Drizzle cut garlic heads with olive oil. Cover garlic heads with an oven safe bowl.
Place red bell peppers on the same prepared baking sheet, uncovered.
Roast garlic and red peppers in the oven for 40 minutes, turning the roasted red peppers once after 20 minutes.
As the garlic and red peppers oven roast, heat 2-3 tablespoons of olive oil in a medium-sized skillet over medium high heat.
Liberally season chicken thighs with salt and pepper.
Sear chicken for 2-3 minutes on both sides until lightly brown.
Turn heat down to low.
Pour Prego Farmer's Market Roasted Garlic Tomato sauce over chicken thighs.
Cover tightly and simmer on low for 20 - 25 minutes or until chicken is cooked through and no longer pink inside. (timing is based on size of chicken thighs.)
Meanwhile, when the garlic heads and red peppers are finished roasting, remove from oven.
When cool enough to hand, squeeze roasted garlic cloves out of skins and add to skillet.
Peel and seed roasted red peppers.
Cover each chicken thigh with roasted red pepper strips.
Top each chicken thigh with a sprinkle of parmesan cheese and a slice of mozzarella cheese.
Cover skillet until cheese is melted.
Spoon garlic cloves and sauce over melted cheese.
Garnish with parsley sprigs if desired.
Serve chicken and extra sauce hot over rice, quinoa or pasta.