Ethiopian Peppers And Portabella

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 preheat oven to 400°f.
• 2 place all ingredients expect for bell peppers and mushrooms into food processor and puree until mostly smooth.
• 3 place bell peppers and mushrooms in a glass baking dish and cover with puree.
• 4 cover with foil; bake for 20 minutes.
• 5 remove foil, stir, and cook for 20 more minutes.
• 6 serve over rice.