Ground Chicken and Pistachio-Stuffed Sweet Peppers with Pomegranate Glaze

Preheat your oven to 375°F. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 small diced onion and sauté until translucent, about 5 minutes.

Stir in 2 cloves of minced garlic and cook for an additional minute until fragrant. Add 1 pound of ground chicken to the skillet, breaking it apart with a spatula, and cook until browned, about 7-10 minutes.

Season the chicken mixture with 1 teaspoon of smoked paprika, 1/2 teaspoon of cumin, and salt and pepper to taste.

Remove the skillet from heat and let it cool slightly. In a mixing bowl, combine the cooked chicken mixture with 1/2 cup of chopped pistachios, 1/4 cup of crumbled feta cheese, and 1/4 cup of chopped fresh parsley.

Cut the tops off of 4 large sweet bell peppers and remove the seeds. Stuff each pepper generously with the chicken and pistachio mixture.

Place the stuffed peppers upright in a baking dish. In a small saucepan, combine 1/2 cup of pomegranate juice and 2 tablespoons of honey.

Bring to a simmer over medium heat and reduce until thickened, about 5-7 minutes. Drizzle the pomegranate glaze over the stuffed peppers.

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender and slightly charred.

Serve warm, garnished with additional parsley and pomegranate seeds if desired.