Mini Stuffed Pot Peppers

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  • 8 mini peppers, split and seeded
  • 3-4 tablespoons cannaoil
  • 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


  1. Heat oven to 350 degrees.
  2. Place the seeded pepper halves on a baking tray covered with parchment paper.
  3. 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.
  4. 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.
  5. Divide the mixture among the pepper halves, pressing the stuffing in so that it stays together.
  6. 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!