Cannabis-Infused Stuffed Peppers

Hey growers! Craving a hearty and comforting dish? Here's a detailed recipe for Cannabis-Infused Stuffed Peppers. These stuffed peppers combine the classic taste of seasoned rice and vegetables with the beneficial effects of decarboxylated cannabis flowers.

Ingredients for Cannabis-Infused Stuffed Peppers

• Cannabis oil

  • 1/2 cup olive oil
  • 7-10 grams of decarboxylated cannabis flowers

• Stuffed peppers

  • 4 large peppers (red, yellow or green)
  • 1 cup cooked rice
  • 1 can (400 g) black beans, drained and rinsed
  • 1 cup corn (fresh or frozen)
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • 1 tomato, diced
  • 1/2 cup grated cheese (optional, omit for a vegan version)
  • 2 tablespoons cannabis oil (see above)
  • 1 teaspoon cumin
  • 1 teaspoon paprika powder
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh coriander or parsley to garnish

Step-by-step instructions

Making cannabis oil

1. Heat cannabis and oil

   • Melt the olive oil in a saucepan over low heat.
   • Add the decarboxylated cannabis flowers and stir well.
   • Simmer the mixture over low heat for about 2-3 hours. Make sure the mixture does not boil.

2. Strain oil

   • Use a fine mesh strainer or cheesecloth to remove the cannabis flowers from the oil.
   • Pour the cannabis oil into a container and store it in the refrigerator.

Prepare stuffed peppers

1. Prepare peppers

   • Cut off the top of the pepper and remove the seeds and white membranes.
   • Place the peppers in a baking dish.

2. Prepare the filling

   • In a large skillet, heat the cannabis oil over medium heat.
   • Add the chopped onion and garlic and sauté until soft, about 5 minutes.
   • Add the diced tomato, corn and black beans and cook for another 5 minutes.
   • Stir in cooked rice and mix well.
   • Add cumin, paprika powder, chili powder, salt and pepper and mix well.

3. Filling peppers

   • Fill the prepared peppers evenly with the rice and vegetable mixture.
   • Optional: Sprinkle grated cheese over the filling.

4. Bake

   • Bake the stuffed peppers in the preheated oven at 180°C (350°F) for about 30-35 minutes, until the peppers are soft and the cheese (if using) is melted and lightly browned.

5. Serve

   • Remove the stuffed peppers from the oven and garnish with fresh coriander or parsley.

Enjoy and pay attention to dosage

Start with a small portion to gauge the effect and wait at least 1-2 hours before eating more.

Tips

• Variations: You can vary the recipe by adding other vegetables or protein sources such as tofu or quinoa.
• Storage: Leftover stuffed peppers can be stored in the refrigerator for up to 3 days and reheated when needed.
• Flavoring: Add fresh herbs like thyme or oregano for additional flavors.

Important NOTE

“What’s in it is in it!” – When it comes to edibles, always pay attention to how much you consume and wait a reasonable amount of time between doses to assess the effect. Never let anyone try or eat your edibles, especially if they don’t know about the ingredients! Always keep edibles locked away and out of the reach of children. Do not operate machinery or drive while under the influence of cannabis. Pregnant and breastfeeding women should avoid any form of cannabis.

Conclusion

These Cannabis-Infused Stuffed Peppers are a hearty and comforting dish that's perfect for a cozy dinner. Decarboxylating the cannabis flowers and making the cannabis oil are crucial steps to activate the active compounds in the cannabis and incorporate them into the recipe.

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Happy Cooking! 🌿🍽️