Stuffed Cannabis Peppers
By cannabisqueen Side Dishes
June 9, 2017
This stuffed bell pepper recipe makes a great side dish or even a meal in itself. It's packed with rice, meat, seasonings and a hint of cannabinoids to add a relaxing effect.
- Prep: 30 mins
- Cook: 1 hr 20 mins
1First go ahead and preheat your oven to 375 degrees F .
2Next bring your rice and water to a boil in a saucepan over high heat and then you can reduce the heat to medium-low and cover pan and allow to simmer until the rice is tender and liquid has been absorbed.
3Then just set aside the cooked rice for now.
4Now in a skillet you can cook the onions in the canna-olive oil over medium heat until onion begins to soften usually takes about 5 minutes.
5then transfer half of cooked onion to a large bowl and set aside for now.
6Next stir the marinara sauce , the beef broth and the canna- balsamic vinegarette and red pepper flakes into the skillet cook and stir for about 1 minute.
7After that pour the sauce mixture into a 9x13-inch baking dish and set aside.
8Next combine the ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions you set aside earlier and mix well.
9Then stir in cooked rice and grated cheese and stuff the bell peppers with beef and sausage mixture.
10Place stuffed bell pepper halves in the baking dish over tomato sauce and sprinkle with remaining grated cheese and cover baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
11After that remove the aluminum foil and bake until the meat is no longer pink and the bell peppers are tender and the cheese is browned on top usually an additional 20 to 25 minutes depending on your oven.