Thursday, February 7, 2013

Ethiopian Peppers & Portabella

 Good Morning Everyone!  I stuck with my Ethiopian Foods for the week and made this last night!  Ethiopian Peppers and Portabella.  This first picture is the beginning of the prep.  It's just the Red Peppers with the Baby 'Bellas in a glass pan.

Then I added the sauce/marinade.  I will list everything in the dish at the end of this post.  I ended up using one of my Ninja Blenders for the first time with this Marinade and it worked awesomely.

 I covered it with foil and baked it for about 20 minutes at 400 degrees!  The Marinade I used with the spices in addition to the natural juices of the mushrooms and peppers gave it a truly unique flavor.  It was quite Stew-Like and I was very happy with it.  It was aromatic and extremely flavorful.  The spices really were the key to this!  I ended up doing two dishes out of this, really.  I couldn't resist putting some of it over Cous Cous.

And that you can see here!  Of course by doing this the juices were absorbed by the Cous Cous but it does give you another option or an idea for leftovers or larger batches.

6 Red Bell Peppers
1 T Ginger
1 T Wildtree Garlic Galore
1/2 T Skordalia (or you could just use more Garlic)
1/4 t Turmeric
1/2 C Wildtree Balsamic Dipping Oil (I added a little water)
1/2 t Cinnamon
1 T (extra) Grapeseed Oil (I used Wildtree Garlic)
A Dozen or so Babby Portabella Mushrooms

(for the 2nd dish all I did was place it on top of cooked Cous Cous)


  1. Beautiful!!! ♥ And scrumptious I'm sure.

    1. Thanks :)
      I just ate a bit for lunch and now I'm stuffed!

  2. Looks delicious! I've needed some ideas for veggies, I see this in my near future. :)

    1. You could prob do Celery, Carrots, Kale, Onion, Chickpeas in this too with no problem :)

  3. interesting, I'd really like to see how it tastes, never tried..

    1. You could also use Red Wine instead of Balsamic but I totally LOVE Balsamic!!!