Lecsó- Hungarian Pepper-Tomato Stew
Lecsó- Hungarian Pepper-Tomato Stew is a summer dish where the star of the recipe is the red sweet pepper. This dish is made with bell peppers, onions, garlic and tomatoes. The sweet paprika is added to the sauce for a rich flavor.
Servings: 6 servings
Calories: 147kcal
Equipment
Ingredients
- 4 tablespoons vegetable oil I used sunflower oil, but olive oil is good too
- 3 large onions white or red, chopped
- 2 pounds fresh Hungarian Wax peppers , or banana peppers or red, yellow and orange bell peppers stemmed, seeded, and sliced lengthwise ½ inch thick
- 4-5 garlic cloves chopped
- 1 tablespoon sweet paprika or to taste
- 3-4 big tomatoes chopped small or canned diced tomatoes
- 1 teaspoon salt or to taste
- ½ teaspoon ground black pepper
- Optional: 1-2 sausages smoked bacon etc.
Instructions
- Heat the oil in a fairly large pan and saute the chopped onion until translucent.
- Add the chopped peppers and toss them together with the onions for about 5 minutes.
- Add the chopped garlic, then paprika, salt and pepper. Mix and cook for another 5 minutes.
- Add the chopped tomatoes of the canned diced tomatoes.Cook until the sauce reduces and the peppers are soft and cooked.
- Serve as a side dish with your favorite meats.
- Optional: If you add bacon or sausages, start by cooking the bacon and sausages first, then continue with the recipe the same way.
Notes
Keeps well in the fridge for up to 4 days, in an airtight container. You can also freeze it for up to 3 months, or can it in sterilized jars for winter.
Nutrition
Serving: 1g | Calories: 147kcal | Carbohydrates: 15g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 2464mg | Potassium: 484mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1875IU | Vitamin C: 83mg | Calcium: 88mg | Iron: 2mg
