Jai High Stuffed Peppers

By Todd Dalotto

From The Hemp Cookbook: From Seed To Shining Seed
Jai High Stuffed Peppers
Available at Amazon.com


This is an non-medicated recipe, but you could use “medicated” garlic oil (see recipe)


2 tablespoons toasted sesame oil

2 or more tablespoons safflower oil

2 fingers fresh turmeric, grated (or 1 heaping tablespoon ground)

1/2 garlic bulb, peeled and minced

1/2 teaspoon fenugreek

1 1/3 cups quinoa

2/3 cup millet

2/3 cup amaranth

5 1/3 cups water

1 carrot, grated

1/3 cup sesame seeds

1/3 cup sunflower seeds

1 heaping tablespoon Hempseed butter

1/3 cup brown rice syrup

3 red or yellow bell peppers

Garlic in Hempseed oil (recipe following)



In a saucepan over medium-high heat, heat the sesame and safflower oils. Add the turmeric, garlic and fenugreek. Swirl around. When the fenugreek starts crackling, add the grains. Stir to cover the grains in oil. Reduce the heat to medium and add the water and carrot. Bring to a boil, lower heat and steam for 20 minutes.

Preheat the oven to 425°F (218° C). Grind up the sesame and sunflower seeds in a food grinder or processor. In a mixing bowl, combine the ground seeds, 1 1/2 cups of the cooked grain, the hempseed butter and the brown rice syrup. Stir.


Cut off the stem end of each pepper like a jack-o’-lantern and remove the seeds. Stuff each pepper with the mixture. In an oiled iron skillet or bread pan, form a bed of the rest of the cooked grains. Nest the stuffed peppers into the bed of grains . Bake for 30 minutes, then serve with a generous topping of Garlic in Hempseed Oil.


Garlic Infused Hempseed Oil

Jai High Stuffed Peppers

You can keep this simple preparation in the fridge to pull out as needed for a flavorful addition to sauces, spreads and toast.

The quality of the garlic you use is important. Be sure to use well-cured garlic. Fresh and sprouting garlic is too “live” to store and will spoil rapidly. If you see bubbles or pressure buildup in the jar, the mix is no longer healthful to eat. Make as much as you want!

Garlic cloves, chopped or minced

Hempseed oil

Extra-virgin olive oil

This mixture will last a month in the refrigerator, so peel whatever quantity of garlic you can easily eat and share in that time.

Chop or mince the garlic cloves. The finer the garlic is cut, the stronger it’s flavor will be. Place as much garlic as you can fit into a jar and fill the rest with a 2:1 ratio hempseed oil to olive oil. Close the lid and put in the fridge overnight before using. If the oil settles, then top off the jar with more.

Variation: You can also substitute other oils for the olive oil. Try toasted sesame oil, peanut oil, flax oil and so on.

Keith Mansur

Keith Mansur is the founder, publisher, and editor of Oregon Cannabis Connection newspaper. The print publication has been serving Oregon since 2010. He has been a Oregon medical marijuana patient, grower, and caregiver since 2006. Find him on Facebook or email him at occnewspaper420@gmail.com

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