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Recipe: Stuffed Peppers

Stuffed Peppers Cannabis Now Magazine
Photo Sharunas Jurevic


Recipe: Stuffed Peppers

This recipe is a great way to enjoy the produce still available at the end of the summer season.

Stuffed peppers are one hearty dish that is sure to fully satisfy any hungry belly. This is the perfect dish to enjoy late-harvest summer peppers as the seasons begin to shift. When looking for a strain to pair with this hearty dish my instincts naturally went towards one of my all-time favorites, Lamb’s Bread, for its sweet, yet spicy and yeast like undertones. I felt the flavor profiles of the strain complimented the ingredients of the dish rather well.

Lamb’s Bread produces an energetic, euphoric and creative high. This is the perfect strain to manage depression, creative slumps, chronic migraines, PTSD and ADD/ADHD. Enjoy during lunch or dinner hours for optimal delight and comfort.

Mise en place:

1 pound ground beef

4 deseeded green peppers

1 small sweet onion chopped

1 cup cooked brown rice

1 cup water

½ cup raisins

4 tablespoons Lamb’s Bread cannabutter

4 tablespoons pine nuts

4 tablespoons brown sugar

2 teaspoons minced garlic

Leaves from 2-3 sprigs of mint

1 teaspoon sea salt

1 teaspoon black pepper

Olive oil to drizzle

1 can crushed tomatoes (optional)

Plain yogurt and mint leaves for topping


Step 1: Preheat the oven to 375 degrees. Add the ground beef, chopped sweet onion, cooked brown rice, raisins, pine nuts, brown sugar, minced garlic, mint leaves, sea salt and pepper.

Step 2: Drizzle olive oil over this mixture then mix thoroughly with your hands.

Step 3: Start with one pepper by stuffing it with this meat-rice mixture half way.

Step 4: Evenly spread 1 tablespoon of canna-butter over the mixture.

Step 5: Finish filling in the pepper till the mixture reaches the top.

Step 6: Repeat for each pepper that is left.

Step 7: Add the peppers to a baking dish and add 1 cup of water to the bottom of the dish. If desired, add 1 can of crushed tomatoes to the water and stir until combined.

Step 8: Cover with tinfoil and bake for 1 hour.

Step 9: Remove the foil and cook uncovered for another 15-20 minutes or until the meat is fully cooked and the peppers are soft.

Step 10: Garnish the top with a few tablespoons of the crushed tomatoes, then plain yogurt and lastly a few mint leaves. Enjoy!


Lamb’s Bread can test between 16-21 percent THC, so do the math accordingly when making a cup of cannabutter. If one gram of Lamb’s Bread tests at 20 percent THC, 20 percent of 1,000 mg would be 200 mg. Therefore dose each tablespoon in the cup according to how many milligrams you wish to have. Remember there are 16 tablespoons in a measuring cup.

Strain Suggestions:

I would recommend strains that possess spicy, woodsy, dairy, or yeast-like aromas and flavors. Alternative strains would be Dairy Queen, Sour Cream, Mr. Nice, or Sputnick are great choices. If you do not have any of these strains, fret not! Add a strain that has similar or complementary flavors of the ingredients in the dish. Play around with it and have fun!

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