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Prep time
20 minutes
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Cook time
1 hour 40 minutes
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Serves
6 (2½ milligrams THC per serving)
Author Notes
These stuffed peppers come in a perfectly personal portion, so everyone can feel confident about their cannabis intake. In lieu of meat, mushrooms radiate a savoriness that goes hand in hand with herbaceous weed. After sizzling in oil, baby bellas get mixed with nutty farro, packed into sweet peppers, and topped with lots of cheese.
A word on dosing and timing: Edibles take time to digest, so a heavier dish will release over a longer period than a lighter one. Our livers metabolize THC in a different way than when we smoke: THC converts to 11-Hydroxy-THC in our bodies, which lasts longer and feels more potent than inhaled cannabis.
To make cannabis oil, check out my recipe for Cannabis Coconut Oil and simply swap in canola or vegetable instead of coconut. Starting with 1 gram of cannabis flower to ½ cup of oil, assuming the flower contains 20 percent THC after decarboxylation and infusion (calculating a 20 percent loss), this oil doses at 160 milligrams for ⅓ cup of oil, or 30 milligrams per tablespoon. (Some oil loss occurs in the process, so ½ cup of oil typically turns into ⅓ cup.)
Click here for the rest of the cannabis dinner party menu. —Vanessa Lavorato
Test Kitchen Notes
If you're considering enjoying this recipe, please consult and follow the legal restrictions for controlled substances where you live. Because there are so many variables with homemade edibles, go slowly. You may want to start with half a serving and determine your tolerance and ideal dose from there. And always wait a couple hours to feel the effects. —The Editors
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Ingredients
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6
red bell peppers
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1/2 cup
extra-virgin olive oil
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1
medium yellow onion, diced (about 1½ cups)
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1 1/2 teaspoons
kosher salt
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2
medium garlic cloves, minced
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1 1/2 cups
(4½ ounces) diced crimini or baby bella mushrooms
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1 1/2 tablespoons
tomato paste
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3 cups
cooked farro, cooled
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3/4 cup
vegetable stock
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1 1/2 cups
grated Pecorino Romano
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2 tablespoons
finely chopped parsley
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Freshly ground black pepper or red pepper flakes, to taste (optional)
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1 1/2 teaspoons
cannabis oil (see Author Notes)
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3/4 cup
grated Gruyère
Directions
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Heat the oven to 350°F.
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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.
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In a large sauté pan over medium, heat the olive oil. Add the onion and salt and cook until translucent, 5 to 7 minutes. Add the garlic and cook just until fragrant, being careful not to 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, vegetable stock, 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.
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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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