If you’re looking for a fun alternative to dinner this week, try out our Sausage Stuffed Peppers With Cannabutter.
Enjoy a hearty and herby meal loaded with savoury flavors and we can’t leave out the cannabutter, can we?!
Plus, the entire bowl is an edible too.
This weed edible dinner recipe is satisfying and one of the best comfort foods there is. A few steps, a slide into the oven, and you’re on your way to taste-ville!
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 flavor 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.
How Do I Make Cannabutter?
The star ingredient needs no introduction, but in case you haven’t made it before, here’s how below.
Make sure you decarboxylate your cannabis first too! This is such an important step you absolutely can not miss.
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.
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.
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.
Share our post and comment below! We’d love to hear from you.
As always, happy canna-cooking!
Steph Van De Ven
I am a prof writer/blogger & love my daily dose. I'm Canadian-Dutch, a horse owner, and love exploring new CBD & THC recipes, trends & products to share with you! #Cannadish
