Ingredients
-
6
-
1
-
2
-
1
-
1/4
-
1/4
-
1/4
-
1/4
-
1/2
-
3
-
2
-
2
-
-
-
Directions
Ethiopian Peppers and Portabella, 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 , This was a good basic recipe although my husband and I found it to be rather bland There was a bit of heat from the peppers but none of the spices really came through Next time I will put a full teaspoon of all of the spices in and add one of salt as well It was super easy to make and we will use it as a springboard for experimenting Thank you for sharing Chelseas , 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
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Steps
|
1
Done
|
Preheat Oven to 400f. |
|
2
Done
|
Place All Ingredients Expect For Bell Peppers and Mushrooms Into Food Processor and Puree Until Mostly Smooth. |
|
3
Done
|
Place Bell Peppers and Mushrooms in a Glass Baking Dish and Cover With Puree. |
|
4
Done
|
Cover With Foil; Bake For 20 Minutes. |
|
5
Done
|
Remove Foil, Stir, and Cook For 20 More Minutes. |
|
6
Done
|
Serve Over Rice. |
