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!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

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.

Step 3

While the peppers are roasting, clean the portabella mushrooms with a damp paper towel and remove their stems. Slice them into thick strips.

Step 4

In a large skillet over medium heat, add the remaining 2 tablespoons of olive oil.

Step 5

Chop the yellow onion finely and sauté in the skillet for 3-4 minutes, until softened and translucent.

Step 6

Mince the garlic cloves and add them to the skillet. Cook for another 1 minute until fragrant.

Step 7

Stir in the berbere spice mix, ensuring the onion and garlic are coated evenly, and toast the spices for 30 seconds.

Step 8

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.

Step 9

Pour in the canned crushed tomatoes and vegetable broth. Stir to combine, then season with salt.

Step 10

Add the roasted bell peppers to the skillet and gently fold them into the sauce.

Step 11

Reduce the heat to low and let the mixture simmer for 10 minutes, allowing the flavors to meld.

Step 12

Stir in the lemon juice and garnish with fresh parsley before serving.

Step 13

Serve warm as a main dish alongside injera, rice, or crusty bread.

Nutrition Facts

Serving size	1357.3 grams (1357.3g)

Amount per serving	% Daily Value*
Calories	787

Total Fat 47.20g	61%
Saturated Fat 7.20g	36%
Polyunsaturated Fat 4.40g
Cholesterol 0mg	0%
Sodium 2417mg	105%
Total Carbohydrate 83.10g	30%
Dietary Fiber 21.60g	77%
Total Sugars 41.10g
Protein 20.30g	41%

Vitamin D 25IU	127%
Calcium 197mg	15%
Iron 8mg	43%
Potassium 3602mg	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.

Source of Calories

Fat: 50.7%

Protein: 9.7%

Carbs: 39.6%