Traditional stuffed bell peppers with tomato sauce and infused rice
Elegant edibles aren’t just a thing for the rich and famous, and once you know where to begin, you might be surprised to learn just how easy they are to make in the comfort of your own home while sticking to a budget. If you go to a dispensary and check out the price of some of the legally regulated edibles, you might be shocked to see numbers that range anywhere from $10 to $15 for a meager 10mg brownie.
At first that might not sound too bad, but that isn’t quite enough THC to get most seasoned cannabis consumers high, and with edibles recipes like this one, you can control the potency of your dish with a few minor tweaks, which will allow you to make an entire delicious infused meal for the same price of a few bland tasting pot brownies, and all of the intense effects that you crave.
Stuffed bell peppers with weed
If you’re craving some good old-fashioned tomato sauce coated stuffed peppers, then you’re in the right place, but don’t be alarmed, as you don’t have to make everything from scratch. We simplify things by utilizing alternatives such as instant rice, and tomato soup, to keep things as easy as possible, while still delivering on our promise to you for a wonderful cannabis-infused edibles meal. This recipe is loved by both beginners and experienced chefs, and it makes the perfect healthy dinner choice, so you don’t have to feel guilty for loving it too much.
Preparation time: 5 minutes
Cooking time: 1 hour 25 minutes
Calories: 273
Servings: 8
Ingredients
- 1 pound ground beef
- 8 large bell peppers
- 1 cooking onion
- 2 cans tomato soup
- 1 cup instant rice
- ½ cup of water
- ½ cup cannabutter
- ¼ cup milk
- Salt and pepper to taste
Tools
- Saucepan
- Spoon
- Deep baking dish
- Large cooking pot with lid
Instructions
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To make these amazing stuffed bell peppers, you will need to start by browning a pound of hamburger in a saucepan over medium heat for approximately 15 minutes. Breaking it up into small bits as you go so that it combines nicely with the rice later on.
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When the hamburger is almost done, you’ll want to dice and add in the cooking onion, and let the ingredients simmer together for 5-6 minutes, or until the onions have softened.
Once the meat and onion combo is done, remove the saucepan from the burner and set it aside for now, then add the cannabutter and water to a large pot that is on a burner set to medium heat.
The greasy mixture will need to come to a rolling boil, and once it does, it’s time to add in the rice, which will absorb all of the powerful cannabutter.
Add salt and pepper to taste, and then cover the large pot with a lid and remove it from the heat while you wait 5 minutes for it to cook.
After the 5 minutes is up, it’s time to combine everything and this is where a super-sized pot comes in handy as it negates the need for extra bowls, so make sure every ingredient that has been cooked so far is stirred together thoroughly.
Preheat the oven to 375°F. Now, pull out the baking dish and prepare the peppers by coring them and removing the seeds, placing each one with the opening faced upwards inside of the baking dish.
Use a spoon to scoop the hamburger and rice mixture into each of the bell pepper shells until they are all full.
Open the cans of tomato soup and dump them in the areas of the pan that surround the peppers.
Pour the ¼ cup of milk in with the tomato soup but try to avoid getting any in the stuffed bell peppers because it should only be part of the sauce.
When the oven is ready, bake the stuffed bell peppers in the oven for 1 full hour.
Serve while piping hot for the most delicious flavors and potent effects.
