CANNABIS-INFUSED MAC AND COLLARD STUFFED SWEET PEPPER BOATS

A made-up comfort dish that feels like soul food in miniature. Roasted sweet peppers get packed with creamy sharp cheddar mac, smoky chopped collards, and a little hot honey glaze, then baked until bubbling. It is rich, cozy, a little playful, and perfectly sized for one person to crush or two people to split.

Terpene Pairing

Myrcene + Caryophyllene — deep comforting body with peppery warmth that fits cheddar, greens, and sweet peppers beautifully.

Suggested Strains

Northern Lights • GMO • Bubba Kush

Step 1 — Decarboxylation

Ingredients

3.5 g cannabis flower (medium grind)

Instructions

1. Preheat oven to 240°F / 115°C.
2. Spread cannabis evenly on a parchment-lined tray.
3. Bake 35–40 minutes, stirring halfway through.
4. Allow to cool completely.

Step 2 — Cannabis Hot Honey Butter

Ingredients

1 cup unsalted butter
1 cup water
Decarboxylated cannabis
1 tbsp honey
½ tsp black pepper
½ tsp smoked paprika
Pinch cayenne

Instructions

1. Melt butter and water in a saucepan over very low heat.
2. Add cannabis, honey, pepper, paprika, and cayenne.
3. Maintain 160–180°F.
4. Simmer gently 2 hours, stirring occasionally.
5. Strain through cheesecloth.
6. Refrigerate until butter solidifies.
7. Remove butter layer and discard water.

Step 3 — Smoky Collards

Ingredients

1 tsp olive oil
1 cup finely chopped collard greens
1 small garlic clove, minced
2 tbsp chicken stock
Pinch salt
Pinch black pepper

Instructions

1. Heat olive oil in a small skillet over medium heat.
2. Add collards and garlic.
3. Cook 2 minutes.
4. Add chicken stock, salt, and pepper.
5. Cook 3–4 minutes until tender and most liquid cooks off.
6. Set aside.

Step 4 — Small Batch Sharp Cheddar Mac

Ingredients

1 cup elbow pasta
1 tbsp butter
1 tbsp flour
¾ cup milk
1 cup shredded sharp cheddar
¼ tsp smoked paprika
¼ tsp salt
¼ tsp black pepper
Cooked collards
1 tsp cannabis hot honey butter

Instructions

1. Boil pasta until just tender. Drain.
2. In a saucepan melt butter over medium-low heat.
3. Whisk in flour and cook 1 minute.
4. Slowly whisk in milk.
5. Simmer until slightly thickened.
6. Stir in cheddar, smoked paprika, salt, and pepper.
7. Fold in pasta and cooked collards.
8. Stir in 1 tsp cannabis hot honey butter.

Step 5 — Roast and Fill the Peppers

Ingredients

3 large sweet peppers, halved lengthwise and seeded
1 tsp olive oil
Prepared mac and collards
Extra cheddar for topping

Instructions

1. Preheat oven to 400°F / 205°C.
2. Rub pepper halves lightly with olive oil.
3. Roast 8 minutes to soften slightly.
4. Fill each half with the mac and collards mixture.
5. Top with a little extra cheddar.
6. Bake 10–12 minutes until bubbling and lightly browned.

Step 6 — Finish and Serve

Ingredients

1 tsp melted cannabis hot honey butter
Cracked black pepper
Chopped chives

Instructions

1. Drizzle the hot pepper boats lightly with melted cannabis hot honey butter.
2. Finish with black pepper and chives.
3. Serve hot in a small skillet or on a small plate for one or two people.