Cannabis Stuffed Peppers Two Ways

Today we’re making something easy and satisfying! Cannabis Stuffed Peppers Two Ways

We’ve got TWO recipes for you to choose from and you can create any version you like if the ingredients don’t match your palette.

The first recipe is a delicious sausage stuffed pepper, and the second is a vegetarian option.

Both are equally yummy, and both take little to no time at all! AND both require cannabis infusions.. so there’s that too!

We’re going to lather cannabutter on everything today, so if you haven’t made it before, the recipe and instructions are below:

How To Make Cannabis Butter

A recipe on how to make cannabis butter at home. After many cannabutter recipes, we find that this is by far the best way to infuse weed with butter.

4.67 from 33 votes

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Prep Time: 45 minutes minutes

Cook Time: 2 hours hours 30 minutes minutes

Total Time: 45 minutes minutes

Cuisine: European

Keyword: (Cannabutter), Butter, Cannabis

Servings: 1 Cup

Calories: 1628kcal

THC: 700-1400mg

Author: Steph Van De Ven

Ingredients

• 1/4 to 1/2 Ounce Cannabis 
• 1 cup Butter

Instructions

• Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
• Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
• Grind your dry cannabis or chop it till fine.
• Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
• Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
• Strain your butter through a cheesecloth.
• Cool down
• Now you can use the Cannabis Butter (Cannabutter)

Video

Notes

If using a mason jar, be sure to start with cold water. Furthermore, it is imperative to let the water cool gradually so that your glass will not shatter.

The video guide might be slightly different than the blog recipe. The blog recipe is the most updated and accurate.

Nutrition

Calories: 1628kcal | Carbohydrates: 1g | Protein: 2g | Fat: 184g | Saturated Fat: 117g | Cholesterol: 488mg | Sodium: 1621mg | Potassium: 54mg | Sugar: 1g | Vitamin A: 5673IU | Calcium: 54mg

Tried this recipe?Mention @cannadish or tag #cannadish!

What’s In The Sausage Stuffed Peppers With Cannabutter?

• Garlic and cheese – these two ingredients are the best couple! One is gooey the other adds so much flavour to any dish.
• Sausage and herbs – without sausage, where would we be? Sausage lends so much delicious fat to your dish, and the herbs are like frosting on a canna-cupcake. Always use fresh ingredients. Basil is so good fresh!
• Easy to Bake – besides the easy ingredients, this is easy to make too. Set aside about 1 hour approx from start to finish. This doesn’t include decarbing your cannabutter. FYI.

What’s In The Vegetarian Stuffed Peppers?

• Whole grain brown rice – a perfect, healthy carb that keeps you full all night long.
• Onions, Mushrooms, Carrots, Zucchini – a perfect blend of the tastiest veggies ever.
• Easy to Bake, Easy To Make! Even easier than its ‘meat cousin, these veggie stuffed peppers take less time! Awesome.

Recipe #1 – Sausage Stuffed Peppers

Sausage, herbs, garlic, cheese and cannabutter – all stuffed into Bell Peppers and baked in the oven!

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Course: Side Dish

Keyword: (Cannabutter), Pepper, stuffed peppers

Servings: 4 people

Author: Steph Van De Ven

Cost: 20+

Equipment

• Sharp knife
• Large Mixing Bowl
• Large baking sheet or large oven-safe deep dish big enough for 6 bell peppers.
• Parchment Paper
• Large skillet

Ingredients

• 6 Bell Peppers the larger the better
• 1 tbsp Olive oil
• 4 tbsp Cannabutter
• 1/2 cup Chopped onion white
• 1 lb Italian sausage removed from casing
• 1 cup mushrooms fresh
• 3 garlic cloves minced
• 1 tbsp oregano freshly chopped
• 1 tbsp parsley freshly chopped
• 1 tbsp basil freshly chopped
• 1/2 cup chicken broth
• 1 dash salt and pepper each
• 2 cups shredded cheddar cheese divided
• 1 1/2 cups brown rice or quinoa you choose

Instructions

• Prep the peppers: Slice 1/4 inch off the top of the peppers like removing a lid. Remove the core and seeds as best you can.

  Line peppers cut side up in a greased baking pan large enough to fit all 6.
• Preheat oven to 375°F
• FOR THE FILLING
• Heat olive oil and onion in a large skillet over medium heat. Cook for 4 minutes until onions are soft, then stir in the sausage, mushrooms, garlic, oregano, parsley, basil, salt, and pepper. Now add the cannabutter.

  Cook and break up the sausage with your spoon/spatula as best you can until the sausage is almost fully cooked through, for about 6 minutes.

  While it's cooking, you can get the rice or quinoa started.

  Stir in the chicken broth to the skillet with sausage. Stir in 1 cup of shredded cheese and all of the cooked rice or quinoa.
• Spoon filling into each pepper, filling all the way to the top. Place on your cookie/baking sheet or large oven-safe dish so they stand up and don't fall over.
• You can pour a little of water on the bottom of the pan, around the peppers, OR in an oven-proof dish next to the peppers so they stay moist. If you choose the latter, you can fill it up as full as you like.
• Bake, covered, for 35 minutes or until the peppers are nearly fork tender. Remove from the oven, and sprinkle the rest of the cheese on top of each pepper. Return to the oven, uncovered, and bake for 5 more minutes.

Tried this recipe?Mention @cannadish or tag #cannadish!

Recipe #2 – Vegetarian Stuffed Peppers

Veggies, herbs, garlic, and cannabutter – all stuffed into Bell Peppers and baked in the oven!

No ratings yet

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Course: Side Dish

Keyword: (Cannabutter), Pepper, stuffed peppers

Servings: 4 people

Author: Steph Van De Ven

Cost: 20+

Equipment

• Sharp knife
• Large Mixing Bowl
• Large baking sheet or large oven-safe deep dish big enough for 6 bell peppers.
• Parchment Paper
• Large skillet

Ingredients

• 6 Bell Peppers the larger the better & any colour will do
• 1 tbsp Olive oil
• 4 tbsp Cannabutter
• 1/2 cup Chopped onion white
• 1/2 cup Chopped zuchini
• 1 cup mushrooms fresh
• 3 tbsp garlic cloves minced
• 1 tbsp oregano freshly chopped
• 1 tbsp parsley freshly chopped
• 1 tbsp basil freshly chopped
• 1/2 cup chicken broth
• 1 dash salt and pepper each
• 2 cups your favorite cheese, shredded divided
• 1 1/2 cups brown rice or quinoa you choose

Instructions

• Prep the peppers: Slice 1/4 inch off the top of the peppers like removing a lid. Remove the core and seeds as best you can.

  Line peppers cut side up in a greased baking pan large enough to fit all 6.
• Preheat oven to 375°F
• FOR THE FILLING
• Heat olive oil and onion in a large skillet over medium heat. Cook for 4 minutes until onions are soft, mushrooms, garlic, oregano, parsley, basil, salt, and pepper. Now add the cannabis butter.

  While it's cooking, you can get the rice or quinoa started.

  Stir in the chicken broth to the skillet with sausage. Stir in 1 cup of shredded cheese and all of the cooked rice or quinoa.
• Spoon filling into each pepper, filling all the way to the top. Place on your cookie/baking sheet or large oven-safe dish so they stand up and don't fall over.
• You can pour a little of water on the bottom of the pan, around the peppers, OR in an oven-proof dish next to the peppers so they stay moist. If you choose the latter, you can fill it up as full as you like.
• Bake, covered, for 35 minutes or until the peppers are nearly fork tender. Remove from the oven, and sprinkle the rest of the cheese on top of each pepper. Return to the oven, uncovered, and bake for 5 more minutes.

Tried this recipe?Mention @cannadish or tag #cannadish!

If you’re looking to up-level your canna-cooking or baking game, or you want more of a canna-challenge, you may want to start here.

For more recipes like this one, check out our recipe index here.

And if you love how-to-videos, our YouTube channel has everything you need.

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As always, happy canna-cooking!