I had some BFF’s coming over for dinner and wanted a Latin theme. Decided to go with some weeded stuffed mini peppers so that by the time the desserts came around we would be nicely buzzed. And it worked!
The peppers are prepared with my recent gifted strain of Cin-X. Love it. I find it to be an uplifting yet chill high, and the flavor is mild and essentially no taste of weed in these potent and pleasing morsels. The peppers come in a bag of assorted colors, and they are sweet with good flavor.
With few seeds to remove they are super easy to prepare. I have done the same thing with jalapenos, whose heat is mellowed by the time in the oven, but these mini peppers are sweet and not hot at all. If it is heat you are going for, add some cayenne pepper when you add the salt and pepper. Also, remember that some chorizo can be quite spicy, so before you add any additional heat, be sure to try the sausage.
I have made this recipe without the chorizo and wrapped a bit of bacon around the stuffed pepper before baking. Also extremely yummy.
The cheese choice is yours. I love goat cheese, but cheddar or Gouda would be pretty amazing. One serving is four halves, and about one tablespoon of canna-olive oil, so depending on the strength of your canna-olive oil and your tolerance, four should be just right. But remember, moderation is your friend.
More Kitchen Kush: What else do you feel like making? We’ve got the recipes sorted, appetizers || entrees || desserts
Stuffed mini peppers
Serves 4 (16 small peppers halves, four halves per serving)
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
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Directions
Heat oven to 350 degrees.
1. Place the seeded pepper halves on a baking tray covered with parchment paper.
2. 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.
3. 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.
4. Divide the mixture among the pepper halves, pressing the stuffing in so that it stays together.
5. 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!
