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Sausage Stuffed Peppers With Cannabutter

Sausage, herbs, garlic, cheese and cannabutter - all stuffed into Bell Peppers and baked in the oven!
Prep Time20 minutes
Cook Time35 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.