Ethiopian Peppers And Portabella

• 6 serrano peppers, seeded and coarsely chopped
• 1 tablespoon fresh ginger, crushed
• 2 garlic cloves, crushed
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 1/2 cup red wine
• 3 tablespoons olive oil
• 2 green bell peppers, seeded and cut into 1-inch strips
• 2 portabella mushroom caps, chopped into one pieces (if they are particularly small, you may want to use 3)

1. Preheat oven to 400u0b0F.
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.

serrano peppers, fresh ginger, garlic, ground cumin, ground cardamom, ground turmeric, ground cloves, ground cinnamon, red wine, olive oil, green bell peppers, portabella mushroom caps

Taken from www.food.com/recipe/ethiopian-peppers-and-portabella-252131 (may not work)