These turkey stuffed bell peppers are infused with cannabis olive oil and seasoned to perfection. Not only are they delicious, but they are also rich in Vitamin C, B6 & THC/CBD! Make them ahead of time and bake for a quick and easy meal.
4 medium-large bell peppers
2 tbsp. canna-olive oil
½ cup red onion. minced
1 clove garlic, minced
1 lb. ground turkey
1 tsp. garlic powder
1 tsp. cumin
½ tsp. chili powder
½ tsp. sea salt
½ cup basil tomato sauce
black pepper, freshly cracked, to taste
1 cup chicken stock
4 tbsp. Grana Padano cheese, grated
1.) Place the canna-olive oil in a non-stick skillet over medium heat, add the onions and garlic, sauté for 2-3 minutes.
2.) Add the spices, salt & ground turkey, cook for 5-8 minutes or until the meat is thoroughly cooked.
3.) Add the tomato sauce & 1/2 cup of chicken stock to the turkey, mix. Stir in the rice.
4.) Preheat oven to 400°F/205°C.
5.) Wash the peppers, cut off the tops & remove the seeds. Fill the peppers with the turkey & rice mixture.
6.) Place the peppers into a casserole dish, top each one with 1 tablespoon of cheese, pour the remaining 1/2 cup of chicken stock into the bottom of the casserole dish.
7.) Cover with a lid or foil. Bake for 40 – 45 minutes. Serve warm!
*Peppers can be filled ahead of time & refrigerated until ready for baking*
Yields 4 servings
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Canna-Infused Olive Oil
This recipe calls for decarboxylated, ground up cannbis flower.
Place your cannabis or cannabis concentrate in an ovenproof dish, or on a baking sheet if you are decarbing a lot of plant material. Cover with foil and place in a preheated 240-degree oven for about an hour. Your cannabis is now decarbed and ready for cooking.
6 cups of olive oil
1 ounce of decarboxylated (decarbed), ground up cannabis flower
1.) Put the olive oil into a pan and slowly heat it over low heat.
2.) Slowly mix in the decarbed, ground up cannabis.
3.) Without letting the mixture come to a full boil, keep it on the heat source for 3 hours, stirring every 15-30 minutes.
4.) Pour the oil through a cheesecloth or fine strainer into a large glass bowl.
5.) Let the mixture sit until it’s cooled off (warm to the touch, but not super hot).
6.) Transfer the cannabis-infused olive oil into a glass jar with a tight lid and store it in a cool, dark place.