Approx. 5 mg THC per whole pepper (low dose)
These roasted bell peppers are bursting with savoury Greek flavours and finished with a cannabis-infused olive oil glaze for a relaxing twist. Ideal as a main or hearty side, this vegetarian-friendly dish layers textures and bright Mediterranean notes.
Ingredients
4 large bell peppers, tops cut off and seeded
1 cup (250 mL) cooked long grain rice
1 small onion, finely chopped
1 small red pepper, finely chopped
1/2 tsp (2 mL) dried oregano
1/2 tsp (2 mL) dried basil
1/2 tsp (2 mL) garlic powder
Salt and pepper to taste
1/2 cup (125 mL) crumbled feta cheese
1/2 cup (125 mL) shredded mozzarella
2 tsp (10 mL) cannabis-infused olive oil (20 mg THC total)
1 tbsp (15 mL) plain olive oil
Method
Preheat oven to 375°F (190°C). In a mixing bowl, combine cooked rice, onion, red pepper, oregano, basil, garlic powder, salt and pepper. Stir in half the feta and mozzarella.
Fill each bell pepper with rice mixture, pressing down lightly. Top with remaining cheese. Mix cannabis-infused olive oil with plain olive oil. Brush the exterior of each pepper and inside of the lid with oil mixture. Replace tops if desired.
Place peppers upright in a baking dish. Add a splash of water to the bottom and cover loosely with foil. Roast 30 minutes, uncover, then bake another 15 minutes until tender and golden.
Dosing note: Using 2 tsp infused oil across 4 peppers yields 5 mg THC per pepper. Adjust oil volume to meet your desired potency.
Consume cannabis responsibly. Do not get lifted and drive or operate heavy machinery. Respect the cannabis laws of your jurisdiction. Be nice to each other.
Cooking With Cannabis 