Serves: 4 (16 small peppers halves, 4 halves per serving)

Ingredients:
– 8 mini peppers, split and seeded
– 3-4 tablespoons cannabis 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

Directions:
Heat oven to 350 degrees.

1. Place the seeded pepper halves on a baking tray covered with parchment paper.

2. Heat the cannabis olive oil in a pan.

Sauté the sliced chorizo, let cool, then chop and set aside in a medium bowl.

Remember to save the cannabis 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 cannabis 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.