Lecsó (Hungarian Pepper Stew)

This vibrant pepper stew is the ultimate comfort food that somehow manages to be both rustic and sophisticated at the same time.

Lecsó (pronounced “lech-oh”) is Hungary’s answer to ratatouille, but with its own distinctive personality thanks to that gorgeous paprika.

The magic of lecsó lies in its beautiful simplicity.

Sweet bell peppers slowly cook down with onions until they surrender into a silky, flavor-packed stew that’s punctuated with juicy tomatoes and that signature Hungarian paprika glow.

It’s the kind of dish that makes you want to tear off a hunk of crusty bread and sop up every last bit of the sweet-savory sauce.

Trust me, you’ll be looking for excuses to make this all year round!

Ingredients

• 4 tablespoons sunflower or canola oil
• 1 medium onion, finely sliced
• 2 medium red bell peppers, sliced
• 2 medium green bell peppers, sliced
• 4 garlic cloves, finely chopped
• 1½ tablespoons sweet Hungarian paprika
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 400g (1 lb) fresh tomatoes, diced

Steps

1. Heat the 4 tablespoons of oil in a large, deep pan over medium heat. Add the sliced onion and sauté for 5 minutes until softened and translucent but not browned. The onions should look glossy and slightly golden at the edges – this creates the flavor foundation for the entire dish.
2. Add both the red and green bell peppers and stir to combine with the onions. Cook for 15 minutes, stirring occasionally (about every 3-4 minutes) until the peppers soften and develop slightly charred edges. You’ll notice them becoming slightly wrinkled and much more pliable – this indicates they’re releasing their natural sweetness.
3. Stir in the garlic, sweet Hungarian paprika, salt and pepper, then continue to cook for 1 minute. Keep stirring constantly during this minute to prevent the paprika from burning, which would make it bitter. You’ll know it’s ready when the mixture becomes fragrant and the paprika has coated everything evenly.
4. Add the diced tomatoes and cook for another 10 minutes, stirring occasionally. The tomatoes will break down and create a thick sauce as their liquid evaporates. Look for visual cues: the mixture should bubble gently, and the liquid should reduce by about half. The oil may begin to separate slightly around the edges – this is perfect!
5. Taste and adjust the seasoning as needed, adding more salt or pepper to balance the flavors. The stew should have a sweet-savory balance with the peppers’ natural sweetness complemented by the paprika’s depth. Serve hot with your favorite crusty bread for dipping into the flavorful sauce.

Smart Swaps

• Add 6 beaten eggs to create a heartier dish similar to shakshuka
• Use 2 tablespoons olive oil instead of sunflower oil for a Mediterranean twist
• Incorporate 200g (7 oz) Hungarian sausage (sliced) when adding the peppers for a protein-rich version
• Substitute 2 tablespoons tomato paste for half the fresh tomatoes if tomatoes aren’t in season

Make It Diabetes-Friendly

• Use 2 tablespoons oil instead of 4 to reduce fat content without sacrificing flavor
• Add 1 medium zucchini (diced) along with the peppers to increase fiber and reduce the glycemic impact
• Serve with ¼ cup plain Greek yogurt instead of bread to lower carbs while adding protein
• Choose yellow or orange bell peppers which tend to have a slightly lower glycemic index than red varieties

Pro Tips

• For authentic flavor, use genuine Hungarian sweet paprika – the difference is noticeable!
• Let the stew rest for 10 minutes before serving to allow flavors to fully develop
• Prep all vegetables in advance for smoother cooking process
• For a smoky variation, add ¼ teaspoon smoked paprika along with the sweet paprika
• Leftovers actually taste better the next day once flavors have had time to meld