Ethiopian Peppers and Portabella
Experience the bold, vibrant flavors of Ethiopian cuisine with this 'Ethiopian Peppers and Portabella' recipe, a plant-based delight that's as hearty as it is nutritious. Featuring roasted red and yellow bell peppers, earthy portabella mushrooms, and a rich tomato-based sauce infused with aromatic berbere spice, this dish brings warmth and depth to your table in just 45 minutes. Perfectly balanced with a hint of garlic, a squeeze of fresh lemon juice, and a sprinkle of parsley, this vegan dish is ideal for weeknight dinners or impressing guests. Serve it with injera, rice, or crusty bread to soak up every spicy-sweet bite. Savor its smoky, spicy essence while exploring the heartwarming comfort of Ethiopian-inspired cooking!
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Recipe Information
Ingredients
- 2 Red bell peppers
- 2 Yellow bell peppers
- 3 large Portabella mushrooms
- 3 tablespoons Olive oil
- 1 medium Yellow onion
- 3 cloves Garlic
- 1.5 tablespoons Berbere spice mix
- 1 cup Canned crushed tomatoes
- 0.5 cup Vegetable broth
- 0.75 teaspoon Salt
- 2 tablespoons Fresh parsley
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 425°F (220°C).
Slice the red and yellow bell peppers into thick strips and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil and roast for 15-20 minutes, or until soft and slightly charred.
While the peppers are roasting, clean the portabella mushrooms with a damp paper towel and remove their stems. Slice them into thick strips.
In a large skillet over medium heat, add the remaining 2 tablespoons of olive oil.
Chop the yellow onion finely and sauté in the skillet for 3-4 minutes, until softened and translucent.
Mince the garlic cloves and add them to the skillet. Cook for another 1 minute until fragrant.
Stir in the berbere spice mix, ensuring the onion and garlic are coated evenly, and toast the spices for 30 seconds.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Pour in the canned crushed tomatoes and vegetable broth. Stir to combine, then season with salt.
Add the roasted bell peppers to the skillet and gently fold them into the sauce.
Reduce the heat to low and let the mixture simmer for 10 minutes, allowing the flavors to meld.
Stir in the lemon juice and garnish with fresh parsley before serving.
Serve warm as a main dish alongside injera, rice, or crusty bread.
Nutrition Facts
Calories |
787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2417 mg | 105% | |
| Total Carbohydrate | 83.1 g | 30% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 41.1 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 197 mg | 15% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3602 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
