Chicken & Garlic Ravioli with Peppers and Sun-Dried Tomatoes

2 packages (about 9 oz each) refrigerated chicken and roasted garlic-filled ravioli
1/2 c julienne sun-dried tomatoes in oil & herb, drained, 2 tbs. oil reserved
1 bad (1 lb.) frozen bell pepper and onion, thawed and drained
2 c shredded provolone cheese (optional)

Cook and drain ravioli as directed on package. In 12-inch skillet, heat reserved oil from tomatoes over medium heat. Cook bell pepper mixture in oil 2 min, stirring occasionally. Stir in tomatoes and ravioli. Cook, stirring occasionally, until hot. Sprinkle with cheese; remove from heat. Cover, let stand for 1-2 min or until cheese is melted.