Chicken Fesenjan Stuffed Bell Peppers: A Flavorful Twist on a Classic Dish

Stuffed bell peppers are a beloved comfort food, but today, we’re giving them an exciting upgrade with a rich, flavorful twist! Imagine juicy, tender chicken simmered in a luscious, aromatic fesenjan sauce, paired with crispy rice and gooey melted cheese—all stuffed into vibrant bell peppers. This fusion of flavors is a feast for the senses, and trust me, it's going to become your new favorite way to enjoy stuffed peppers!

What is Chicken Fesenjan?

Fesenjan is a traditional Persian dish known for its deep, savory-sweet flavor profile. Made with chicken, walnuts, and pomegranate molasses, this sauce is the perfect balance of tangy, rich, and nutty. When you stuff bell peppers with this sauce, it’s a magical fusion of Persian and comfort food traditions that will surprise and delight your taste buds.

Ingredients:

4 large bell peppers (any color)

2 chicken breasts, cooked and shredded

1 cup walnuts, finely ground

½ cup pomegranate molasses

1 medium onion, chopped

2 garlic cloves, minced

1 cup chicken broth

1 tsp cinnamon

1 tsp turmeric

2 tbsp olive oil

1 cup cooked rice (preferably crispy rice for added texture)

1 cup shredded cheese (mozzarella or cheddar)

Salt and pepper to taste

Fresh herbs for garnish (optional)

Instructions:

In a pan, heat olive oil over medium heat. Add chopped onions and minced garlic, cooking until softened and fragrant.

Add the shredded chicken, cinnamon, turmeric, salt, and pepper. Stir to coat the chicken in the spices.

Stir in the ground walnuts and chicken broth. Let this simmer for 10-15 minutes until it thickens and the flavors meld together.

Finish the sauce by adding pomegranate molasses. Stir well and taste; adjust seasoning if needed.

Preheat your oven to 375°F (190°C).

Slice the tops off the bell peppers and remove the seeds and membranes. Set them aside.

Mix the crispy rice into the chicken fesenjan sauce.

Stuff the prepared bell peppers with the chicken fesenjan rice mixture, pressing gently to pack it in.

Top each stuffed pepper with shredded cheese, ensuring it covers the filling.

Place the stuffed peppers on a baking dish and cover loosely with foil.

Bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Garnish with fresh herbs like cilantro or parsley for a pop of color.

Tips for Success:

For added texture, try using day-old rice for the crispy effect.

You can substitute the chicken with lamb or beef for a different flavor profile.

If you love extra cheese, feel free to add more on top during the last few minutes of baking.

Why You'll Love This Recipe:

These Chicken Fesenjan Stuffed Bell Peppers combine the best of comfort food and exotic flavors. The rich, velvety chicken fesenjan sauce pairs beautifully with the sweetness of the peppers and the crunch of the crispy rice, all topped off with melted cheese. It’s a dish that’s hearty enough for a weeknight dinner but impressive enough for guests!

Give this recipe a try and elevate your stuffed peppers to a whole new level of flavor. Your taste buds (and your guests) will thank you!

Don't forget to share your creations on Instagram and tag us! You’ll be amazed at how this fusion dish becomes an instant family favorite. Happy cooking!