Ingredients with Measurements:
- 4 red bell peppers, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 green chilies, chopped
- 1 cup of shredded cheese (cheddar or any other cheese of your choice)
- 2 tablespoons of vegetable oil
- Salt to taste
- Water as needed
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and garlic and sauté until the onion is translucent.
3. Add the sliced red bell peppers and green chilies to the skillet and sauté for about 5-7 minutes until the peppers are slightly softened.
4. Add enough water to cover the peppers and bring to a boil.
5. Reduce the heat to medium-low and let the peppers simmer for about 10-15 minutes until they are fully cooked and the water has reduced.
6. Add the shredded cheese to the skillet and stir until the cheese is melted and well combined with the peppers.
7. Season with salt to taste.
8. Serve hot with rice or any other side dish of your choice.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for sautéing
- Medium-low heat for simmering
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories per serving: 220
- Total fat: 16g
- Saturated fat: 7g
- Cholesterol: 35mg
- Sodium: 320mg
- Total carbohydrates: 11g
- Dietary fiber: 2g
- Sugars: 6g
- Protein: 9g
Substitutions for ingredients:
- Red bell peppers can be substituted with any other color bell peppers or any other type of sweet peppers.
- Green chilies can be substituted with jalapeños or any other type of hot peppers.
- Shredded cheese can be substituted with crumbled feta cheese or any other type of cheese that melts well.
Variations:
- Add diced tomatoes or canned tomatoes to the skillet for a more tomato-based sauce.
- Add sliced mushrooms or any other vegetables of your choice to the skillet for a more hearty dish.
- Add cooked chicken or beef to the skillet for a more protein-packed meal.
Tips and tricks:
- If you prefer a spicier dish, add more green chilies or hot peppers to the skillet.
- If the cheese is not melting well, add a splash of milk to the skillet and stir until the cheese is fully melted.
- For a creamier sauce, add a dollop of sour cream or Greek yogurt to the skillet before serving.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Red Pepper and Cheese Ema Datshi in a large bowl or platter with a sprinkle of chopped cilantro or parsley on top.
Garnishes:
- Chopped cilantro or parsley
- Sliced green onions
- Sliced jalapeños
Pairings:
- Serve with steamed rice or any other type of grain such as quinoa or couscous.
- Serve with naan bread or any other type of flatbread.
Suggested side dishes:
- Steamed vegetables such as broccoli or green beans
- Roasted potatoes or sweet potatoes
- Salad with a vinaigrette dressing
Troubleshooting advice:
- If the peppers are not fully cooked, add more water to the skillet and let them simmer for a few more minutes until fully cooked.
- If the cheese is too thick, add more water to the skillet and stir until the sauce reaches the desired consistency.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces before and after handling raw ingredients.
- Make sure to cook the peppers and cheese to an internal temperature of at least 165°F to ensure that they are safe to eat.
Food history:
- Ema Datshi is a traditional Bhutanese dish made with chili peppers and cheese. It is considered the national dish of Bhutan.
Flavor profiles:
- Spicy, tangy, and cheesy
Serving suggestions:
- Serve the Red Pepper and Cheese Ema Datshi as a main dish for lunch or dinner.
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Region: Bhutanese