RSO-Infused Stuffed Peppers Recipe
By Jeff Eckenrode
Image credit: Sara Welch
Quick Answer: These RSO-infused stuffed peppers are a healthy, meat-free cannabis edible packed with farro, crimini mushrooms, Pecorino Romano, and Gruyère — all infused with 1mL of RSO coconut oil. Use THC or CBD RSO based on your preference. Bakes in about 90 minutes and stores 3–4 days in the fridge. Perfect for dinner parties and date nights!
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:
Preheat the oven to 350°F.
Rinse the farro under cold water. Bring a large pot of water to a boil.
Add the rinsed farro to the boiling water and cook until the grains are tender but still have a chewy, al dente bite.
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.
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.
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.
Once warmed, combine coconut oil with 1mL of RSO and stir thoroughly.
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.
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
Where Can I Find RSO for my Stuffed Peppers?
Whether you’re shopping online or in Redmond, we’re here to help you find what you need, when you need it. That includes RSO for your Stuffed Peppers!
Click on our online menu link below to see our current availability.
FAQ RSO-Infused Stuffed Peppers
How do you infuse stuffed peppers with RSO?
The infusion happens through RSO-infused coconut oil, which gets stirred into the farro and mushroom filling just before the peppers go into the oven. Warm your RSO syringe in hot water for 5–10 minutes to soften it, then combine 1mL of RSO with the melted coconut oil and stir thoroughly. Once mixed into the warm filling, the RSO distributes evenly across all six peppers for a consistent dose in every serving.
Can I use either THC or CBD RSO in this recipe?
Absolutely — this recipe works beautifully with either! THC RSO will produce psychoactive effects for a relaxing, elevated dinner experience. CBD RSO is non-intoxicating and delivers the therapeutic benefits of CBD without any high. The choice is entirely yours based on your personal preferences and what kind of evening you're planning. Just make sure your guests know which one you used before serving!
Why is coconut oil used to infuse RSO into this recipe?
Coconut oil is one of the best possible carriers for RSO because it's naturally high in medium-chain triglycerides (MCTs) — a type of fat that cannabinoids like THC and CBD bind to exceptionally well. This improves absorption and ensures a more consistent, bioavailable dose from each pepper. It also has a mild flavor that doesn't interfere with the savory mushroom and farro filling.
How do I make sure each stuffed pepper has an equal RSO dose?
The blog recommends using a kitchen scale to fill each pepper with an equal quantity of the farro mixture — this is the most reliable way to ensure every serving has the same amount of RSO. Since the infused coconut oil is stirred evenly throughout the entire filling before it's portioned into the peppers, consistent portioning equals consistent dosing. It's a smart tip that makes a real difference!
Is this RSO stuffed pepper recipe suitable for vegetarians?
Yes — this is a fully meat-free recipe! The filling is made with farro, crimini or baby bella mushrooms, onion, garlic, tomato paste, and two types of cheese (Pecorino Romano and Gruyère). It's hearty, protein-rich, and satisfying enough that no one will miss the meat. It's a great option for vegetarian guests, as long as you let them know about the RSO infusion beforehand!
How long do RSO-infused stuffed peppers keep in the fridge?
Stored in an airtight container or covered tightly with plastic wrap, your stuffed peppers will keep for 3–4 days in the refrigerator. Reheat in the oven at 350°F for the best results — the cheese topping re-melts beautifully. As always, label them clearly as RSO-infused with a note on whether THC or CBD was used, and keep them separate from any non-infused leftovers.