RSO Infused Stuff Peppers Recipe

 

By Jeff Eckenrode

 

Image credit: Sara Welch

 

Quick Answer: These RSO-infused stuffed peppers are a healthy, meat-free way to enjoy cannabis edibles. Packed with farro, mushrooms, and infused coconut oil, they’re flavorful, nutrient-rich, and perfect for a relaxing dinner or date night. Easy to make and even easier to love! 

 

RSO-infused edibles 

Looking to take your tastebuds on an adventure?   

 

Then this recipe is a must try for the pepper lover in all of us! 

 

It’s a healthy, delicious, and meat-free meal that combines lots of healthy fats, proteins, complex carbs, and a simple to make RSO coconut oil 

 

Ready to learn more? Then keep reading to see what you’ll need and why infusing your next meal with RSO is a great idea. 

 

Image credit: Rens D

 

Why infuse stuffed peppers with RSO?  

Not only are stuffed peppers delicious and flavorful, but our farro and mushroom stuffing is packed with complex carbohydrates, proteins and nutrients as well. 

 

And thankfully, our RSO infused coconut oil couldn’t be simpler to make. Plus, coconut oil contains healthy fats, which makes it a perfect medium to infuse products like RSO into!  

 

Ready to start? Then here’s what you’ll need: 

 

Image credit: David Todd McCarty

 

Ingredients for making a RSO Infused Stuff Peppers:

 

  • 6 red bell peppers 

  • 1/2 cup coconut oil, melted 

  • 1 medium yellow onion, diced (about 1½ cups) 

  • 1 1/2 teaspoon kosher salt 

  • 2 medium garlic cloves, minced 

  • 1 1/2 cup (4½ ounces) diced crimini or baby bella mushrooms 

  • 1 1/2 tablespoon tomato paste 

  • 3 cup cooked farro, cooled 

  • 3/4 cup vegetable stock 

  • 1 1/2 cup grated Pecorino Romano 

  • 2 tablespoon finely chopped parsley 

  • Freshly ground black pepper or red pepper flakes, to taste (optional) 

  • 1 ml RSO (THC or CBD, it’s your choice!) 

  • 3/4 cup grated Gruyère 

 

 

Image credit: Salumi Pasini

 

Instructions for making RSO Infused Stuff Peppers:

 

  1. Preheat the oven to 350°F. 

  2. Rinse the farro under cold water. Bring a large pot of water to a boil. 

  3. Add the rinsed farro to the boiling water and cook until the grains are tender but still have a chewy, al dente bite. 

  4. Drain the farro in a strainer and, unlike pasta, rinse it with cool water to stop the cooking process and maintain its chewy texture. Set aside to cool.  

  5. Cut the tops off the peppers and remove the core and seeds. Discard the tops (or save for another day). Set the bell peppers in a large casserole dish and add enough water to reach a ¼-inch depth. 

  6. Place your RSO oil syringe in a cup of hot water for about 5-10 minutes. This will help the RSO become less solid and flow much more easily when dispensing it from the syringe.  

  7. Once warmed, combine coconut oil with 1mL of RSO and stir thoroughly. 

  8. In a large sauté pan over medium, heat the olive oil. Add the onion and salt and cook until translucent, 5 to 7 minutes. Add the garlic and cook just until fragrant, being careful not to brown. Add the mushrooms and cook for another 5 minutes, until it begins to brown. Add the tomato paste and cook for another minute. Stir in the farro, vegetable stock, Pecorino Romano, and parsley. Taste and adjust the salt if needed. Season with black pepper or red pepper flakes if you’d like. Now stir in the RSO coconut oil and take the mixture off the heat. 

  9. Evenly fill the peppers with the farro mixture (ideally with a scale to ensure each pepper has the same quantity of filling). Cover the casserole dish with tin foil. Place in the oven and bake for about 1 hour, until the peppers are fork-tender. Remove the foil and top the peppers with Gruyère cheese. Place back in the oven and cook for another 20 to 30 minute or so, until the cheese melts and browns on top. 

 

And voila! You’ve just made a delicious, easy and fun RSO-infused edible, perfect for entertaining or date night. 

 

 

Image credit: Ree Drummond

 

Storing your RSO Infused Stuff Peppers: 

When you’re done you can cover the leftovers with plastic wrap or Tupperware with a lid and refrigerate.  

 

Stuffed Peppers generally last 3-4 days in the refrigerator when stored properly in an airtight container.  

 

Image credit: Alyson McPhee

 

Want to learn more about infused recipes or RSO?  

Then check out our related posts here! 

 

 

Need help picking out a product? Then ask our friendly budtenders! 

 

Whether you’re shopping in Redmond or online, we’re here to help you find what you need, when you need it.  

 
 
RecipesJeff EckenrodeHashtag CannabisRSOComment