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.
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)