Ethiopian Peppers and Portabella

READY IN: 45mins
Recipe by 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.

Top Review by Ta2LvrGrl

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.

Ingredients Nutrition


  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.

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