AuthorMy Edibles ChefCategory, DifficultyBeginner

These turkey stuffed bell peppers are infused with cannabis olive oil & seasoned to perfection. Not only are they delicious but they are also rich in Vitamin C, B6 & THC/CBD! Make them ahead of time & bake for a quick & easy meal.

Cannabis Infused Turkey Stuffed Peppers

Yields4 Servings
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

 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 & garlic, saute 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*

Ingredients

 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

Directions

1

Place the canna-olive oil in a non-stick skillet over medium heat, add the onions & garlic, saute 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*

Cannabis Infused Turkey Stuffed Peppers

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