ETHIOPIAN PEPPERS AND PORTABELLA

Ethiopian Peppers and Portabella image

This dish is amazingly simple to make for how amazingly delicious it is. Its a variation on a recipe from a vegan cook book. The mushrooms aren't a traditional Ethiopian ingredient, but they create a delicious smoky flavor. Serve this over brown rice for a healthy flavor experience. Wine Tip: Cabernets go well with Ethiopian spices.

Provided by chelseas

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

6 serrano peppers, seeded and coarsely chopped
1 tablespoon fresh ginger, crushed
2 garlic cloves, crushed
1 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/4 teaspoon ground turmeric
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/2 cup red wine
3 tablespoons olive oil
2 green bell peppers, seeded and cut into 1-inch strips
2 portabella mushroom caps, chopped into one pieces (if they are particularly small, you may want to use 3)

Steps:

Preheat oven to 400°F.
Place all ingredients expect for bell peppers and mushrooms into food processor and puree until mostly smooth.
Place bell peppers and mushrooms in a glass baking dish and cover with puree.
Cover with foil; bake for 20 minutes.
Remove foil, stir, and cook for 20 more minutes.
Serve over rice.

Nutrition Facts : Calories 147.3, Fat 10.5, SaturatedFat 1.5, Sodium 8.4, Carbohydrate 7.6, Fiber 2.3, Sugar 2.8, Protein 2

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