Cannabis Marinated Roasted Red Pepper Recipe

Updated: Oct 7, 2020


Cannabis Marinated Roasted Red Pepper Recipe Stoner Strategies


Marinated roasted red peppers are perfect with a balsamic and prosciutto sandwich at lunch, or on crusty Italian bread at dinner with a bowl of fresh pasta. Marinated red peppers are even perfect with eggs at breakfast.



Cannabis Marinated Roasted Red Pepper Recipe Stoner Strategies


Roasting peppers is super easy all you have to do is place the red peppers in a 400F/200C preheated oven on a cookie sheet for one hour, rotating once after 30 minutes. The skin will peel right off and your house will have an amazing red pepper for quite some time.



Health Benefits Cannabis Marinated Roasted Red Pepper Recipe Stoner Strategies



Cannabis-infused marinated red peppers are packed with vitamins essential for cell and tissue regeneration, for protection against free radicals, help in boosting collagen-producing enzymes, increase in immunity, and help with healthy vision. Essentially cannabis-infused red peppers will keep you looking young AF.




How to Use Cannabis Marinated Roasted Red Pepper Recipe Stoner Strategies


There are plenty of ways to utilize cannabis-infused marinated red peppers and you can use them with just about any meal if you can tap into your culinary creativity. Some simple ways to use cannabis-infused marinated roasted red peppers are with a slice of crusty Italian bread, with cheesy scrambled eggs, with a fresh veggie salad, as a pizza topping, or baked with chicken breast for a healthy and flavorful dinner.





Cannabis-Infused Marinated Red Peppers Recipe


Cannabis Marinated Roasted Red Pepper Recipe Stoner Strategies

Prep Time: 30 minutes

Cook Time: 1 hour



Ingredients:

  • 3 whole bell peppers

  • 2 tablespoons garlic minced

  • 2 tablespoons parsley minced

  • 3 tablespoons cannaoil

  • salt and pepper to taste

  • A handful of fresh basil leaves


Directions:


  1. Preheat oven to 400F/200C.

  2. Place the peppers on their side on a rimmed baking sheet. Place on the top rack of the oven and allow to cook for 45-60 minutes or until the skins have charred and the pepper is soft.

  3. While the peppers are roasting, combine the garlic, parsley, cannaoil, salt, pepper, and basil leaves. Cover and set to the side.

  4. When the peppers are done place in a bowl and cover with plastic. Allow to cool while covered for at least 30 minutes.

  5. When the peppers are cool to the touch remove the stems and skin. Slice the peppers in half and remove the seeds. Slice the peppers into thin strips.

  6. Add the sliced peppers to a medium-sized bowl and add the