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Hungarian lecsó (pepper stew)

A steel frying pan with a spoon filled with orange and red slow cooked peppers and tomatoes

Hungarian lecsó (pepper stew)

Name: Hungarian lecsó (pepper stew)
Total time: 1 h
Yield: Serves 4
Ingredients: 2 tbsp bacon fat or vegetable oil; 1 medium onion thinly sliced; 450g Hungarian Hot Wax peppers cut into 5mm strips; 3 large and very ripe tomatoes peeled and chopped; 1½ tsp sugar; 1 tbsp Hungarian sweet ground paprika; crusty bread to serve

Levente Koppány

Published: September 7, 2021 at 11:59 AM

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Serves 4

Easy

Total time: 1 hr

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Hungarian chef Levente Koppány shares this traditional tomato and pepper stew recipe, delicious mopped up with crusty bread

Low calorie

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Try this Hungarian stew recipe from Hungarian-born chef Levente Koppány. Levente says, "Hungarian lecsó (pronounced leh-choh) is a vegetable stew that combines three of Hungary’s favourite ingredients – peppers, tomatoes and paprika. It can be served as a side, appetiser or a main. Many cooks preserve lecsó by processing it in a hot water bath to be used in the winter months. It’s similar to ratatouille and normally served with bread."

This is a recipe that Levente shared as part of his guide to Hungarian cuisine. Check it out to learn about goulash soup, cocktail culture, schnitzel and more.

Levente's recipe tip: "The sweetness of lecsó varies from recipe to recipe and is traditional but you could reduce the sugar slightly, if you like.
We serve it inside a whole pepper."

Hungarian lecsó (pepper stew) recipe

Ingredients

Nutrition

2 tbsp bacon fat or vegetable oil
1 medium onion

thinly sliced
450g Hungarian Hot Wax peppers

cut into 5mm strips
3 large and very ripe tomatoes

peeled and chopped
1½ tsp sugar
1 tbsp Hungarian sweet ground paprika
crusty bread

to serve

Nutrition: per serving

kcal123

low
fat6.1g
saturates2.3g
carbs12.2g
sugars11.6g
fibre5.2g
protein2.2g
salt1.8g

Method

step 1

Heat the bacon fat or oil in a large frying pan over a low heat and fry the onion for 5 minutes. Add the peppers and cook for 15 minutes, stirring occasionally.
step 2

Add the tomatoes, sugar, paprika and 1 ½ tsp of salt, and cook for 25-30 minutes, stirring occasionally, until the mixture resembles a thick, chunky tomato sauce. Serve with crusty bread for mopping up.

Get inspired with more red pepper recipes

Authors

Levente Koppány

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