Ingredientes para Ethiopian Peppers And Portabella
- Serrano Peppers
- Fresh Ginger
- Garlic Cloves
- 1 teaspoon ground cumin
- Ground Cardamom
- Ground Turmeric
- Ground Cloves
- Ground Cinnamon
- Red Wine
- 2 tablespoons olive oil
- Green Bell Peppers
- Portabella Mushroom Caps
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Cómo preparar Ethiopian Peppers And Portabella
- Preheat oven to 400°F (200°C).
- In a food processor, combine 1 large onion, 4 cloves garlic, 1 tablespoon grated ginger, 2 teaspoons berbere spice blend, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric, 1/4 cup vegetable broth, and 2 tablespoons olive oil. Puree until mostly smooth.
- In a glass baking dish, arrange 2 large bell peppers (any color), thinly sliced, and 1 pound portabella mushrooms, sliced.
- Pour the spice puree evenly over the peppers and mushrooms.
- Cover the baking dish with foil.
- Bake for 20 minutes.
- Remove the foil, stir gently, and bake for another 20 minutes, or until the peppers and mushrooms are tender and slightly caramelized.
- Serve hot over cooked brown rice. Garnish with fresh cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
11g
Fat
7g
Carbs
2g