Hungarian pepper stew

Name: Hungarian pepper stew
Total time: 40 min
Yield: 3
Cuisine: Hungarian
Ingredients: 650 g Bell pepper; 600 g Tomato; 250 g Onion; 30 g Rapeseed oil; 8 g Paprika powder; 3 g Salt; 1 g Black pepper

Sweet peppers, tomatoes and onions slowly cooked into a summer stew.

Estimated total time: 40 minutes3 portionsAbout 230 kcal per portion

Bowl of Hungarian pepper, tomato and onion stew — Photo: zeevveez · CC BY-SA 4.0 · Photo source. Real dish photograph visually verified. Image resized and JPEG encoded. Pepper, tomato and onion stew; meatless version matches photo.

Ingredients for 3 portions

650 g Bell pepper
600 g Tomato
250 g Onion
30 g Rapeseed oil
8 g Paprika powder
3 g Salt
1 g Black pepper

Method

Cut peppers into strips, onions into thin slices and tomatoes into chunks.
Heat oil in a wide pan and soften onions for 8 minutes. Add peppers and cook for another 8 minutes, stirring.
Remove briefly from the heat to stir in paprika, then add tomatoes, salt and pepper.
Simmer partly covered for 20 minutes until peppers are tender and tomato juices thicken. Serve hot.

A vegetable-only version; Hungarian households may add sausage, eggs or rice. Those additions are not included here.

Lecsó

Allergens and ingredient checks

Listed allergens: none flagged in listed ingredients. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Culinary Hungary — Lecsó

Adjust portions & add to shopping list