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Infused Stuffed Bell Peppers

by | Oct 22, 2023 | Blog, edible, Recipes

  • 6 red bell peppers
  • 1 pound ground hamburger or chicken/ turkey or tofu
  • 1/2 cup extra-virgin olive oil
  • 2 medium garlic cloves, minced
  • 1 1/2 cups (4½ ounces) diced crimini or baby bella mushrooms
  • 1 1/2 tablespoons tomato paste
  • 3 cups cooked farro, cooled
  • 3/4 cup Beef / chicken or vegetable stock
  • 1 1/2 cups grated Pecorino Romano
  • 2 tablespoons finely chopped parsley
  • Freshly ground black pepper or red pepper flakes, to taste (optional)
  • 6 teaspoons cannabis oil
  • 3/4 cup grated Gruyère or mozzerella
  1. Heat the oven to 350°F.
  2. Cut the tops off the peppers and remove the core and seeds. Discard the tops (or save for another day). Set the bell peppers in a large casserole dish and add enough water to reach a ¼-inch depth.
  3. In a large sauté pan over medium, heat the olive oil. Add the garlic and cook until translucent, 5 to 7 minutes. Add the protein and cook just until fragrant, being careful not to over brown. Add the mushrooms and cook for another 5 minutes, until starting to brown. Add the tomato paste and cook for another minute. Stir in the farro,  stock of choice, Pecorino Romano, and parsley. Taste and adjust the salt if needed. Season with black pepper or red pepper flakes if you’d like. Now stir in the cannabis oil and take the mixture off the heat.
  4. Evenly fill the peppers with the farro mixture (ideally with a scale to ensure each pepper has the same quantity of filling). Cover the casserole dish with tin foil. Place in the oven and bake for about 1 hour, until the peppers are fork-tender. Remove the foil and top the peppers with Gruyère cheese. Place back in the oven and cook for another 20 to 30 minute or so, until the cheese melts and browns on top.



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