Sausage Stuffed Peppers With Weed - International Highlife

Sausage Stuffed Peppers With Weed

Difficulty: Normal








Equipment & Ingredients

  • Equipment
  • sharp knife
  • large mixing bowl
  • Large baking sheet or large oven-safe deep dish big enough for 6 bell peppers.
  • parchment paper
  • Large skillet
  • Ingredients
  • 6 Bell Peppers
  • 1 tbsp olive oil
  • 1/2 cup onion finely chopped
  • 1 lb sausage
  • 1 cup mushrooms
  • 1 tbsp fresh oregano
  • 1 tbso fresh parsley
  • 1/2 cup chicken broth
  • 2 cups shredded cheese
  • 1 1/2 cups brown or white rice


  • Prep the peppers: Slice 1/4 inch off the top of the peppers like removing a lid. Remove the core and seeds as best you can.Line peppers cut side up in a greased baking pan large enough to fit all 6. Preheat oven to 375°F
  • Heat olive oil and onion in a large skillet over medium heat. Cook for 4 minutes until onions are soft, then stir in the sausage, mushrooms, garlic, oregano, parsley, basil, salt, and pepper. Now add the cannabutter.
  • Cook and break up the sausage with your spoon/spatula as best you can until the sausage is almost fully cooked through, for about 6 minutes.While it's cooking, you can get the rice started.
  • Stir in the chicken broth to the skillet with sausage. Stir in 1 cup of shredded cheese and all of the cooked rice. Spoon filling into each pepper, filling all the way to the top. Place on your cookie/baking sheet or large oven-safe dish so they stand up and don't fall over.
  • You can pour a little of water on the bottom of the pan, around the peppers, OR in an oven-proof dish next to the peppers so they stay moist. If you choose the latter, you can fill it up as full as you like.
  • Bake, covered, for 35 minutes or until the peppers are nearly fork tender. Remove from the oven, and sprinkle the rest of the cheese on top of each pepper. Return to the oven, uncovered, and bake for 5 more minutes.


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If you’re looking for a fun and healthy alternative to dinner this week, try out my Sausage Stuffed Peppers With Weed.

The bell peppers serve as a boat to carry a bunch of savoury flavours, and melted cannabis butter.

Plus, the entire bowl is edible too. How cute is that?

What Ingredients Will I Need?

  • Bell Peppers – choose any colour you like, and try to get the ones with the four bumps on the bottom so that that stay standing up in the oven.
  • Garlic and cheese – these two ingredients are the best couple! One is gooey the other adds so much flavour to any dish.
  • Sausage and spices –  the herbs and sausage make this savoury and super flavourful.  Always use fresh ingredients. Basil is so yummy fresh!
  • Easy Peasy – besides the easy ingredients, this is easy to make too. Set aside about 1 hour approx from start to finish. This doesn’t include decarbing your cannabutter. FYI.

Tips For Stuffed Peppers

When they are all cooked up and ready, you can place the ‘lids’ back on top for ‘show’! It looks even cuter this way.

A deep dish is great if it can fit 6 large bell peppers.

Hint: save some fresh herbs (parsley, basil, oregano) for the end and sprinkle on top.

Make sure you have enough cannabis butter ready to go.

Interested in more information about how to properly decarboxylate your weed, click here. 

Dosing and proper dosage can be tricky, and that’s why we are here for you.

To view and try out more great weed edible recipes, you can find them here.

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