Mini Stuffed Marijuana Peppers

Mini Stuffed Marijuana Peppers

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8 mini peppers, split and seeded

3-4 tablespoons canna-olive oil

1 chorizo sausage, thinly sliced

5 scallions, sliced

1 teaspoon garlic, minced

1½ cups fresh breadcrumbs

Salt and pepper

2-3 tablespoons goat cheese, crumbled


Heat oven to 350 degrees.

Place the seeded pepper halves on a baking tray covered with parchment paper.

Heat the canna-olive oil in pan. Sauté the sliced chorizo, let cool, then chop and set aside in a medium bowl. Remember to save the canna-cooking oil.

Add scallions to the pan and sauté for 2-3 minutes. Add the garlic, breadcrumbs and salt and pepper to taste. If the mixture seems dry, add a tablespoon or two of plain olive oil. Stir in the chopped chorizo, along with any leftover canna-oil, and mix to combine.

Divide the mixture among the pepper halves, pressing the stuffing in so that it stays together.

Top each pepper half with a piece of goat cheese. Place in the oven and bake until the goat cheese begins to turn golden brown and the peppers are tender, about 12-15 minutes. Enjoy!