Lecso with peppers, tomatoes, onion and paprika in a bowl

Hungary · Hungarian

Lecsó

A Hungarian pepper and tomato stew with paprika and a soft, spoonable texture.

  • Hungarian
  • 45 min total time
  • 4 base servings
  • 1 version

Country

Hungary

Cuisine

Hungarian

Servings

4 servings

Prep

15 min

Cook

30 min

Total

45 min

1 version

Makes 4 servings.

Cook slowly so peppers soften and the tomato base turns jammy.

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Adjust servings, version and allergens or avoidances to fit this recipe to your context.

Servings

Adapted for 4 servings

Version

Active version: Classic

Allergens & avoidances

0 compatible options

Adaptation status

Servings: 4 · Version: Classic · Check ingredients below

Always check ingredient labels and cross-contamination warnings.

Classic

Vegetable lecsó made with peppers, tomato, onion, garlic and paprika.

This batch version does not include sausage.

Version

  • Vegan

Contains

  • No listed allergens for this variant.

Ingredients

  • 600 g yellow or red bell peppers, sliced
  • 450 g ripe tomatoes, chopped
  • 180 g onion, sliced
  • 2 garlic cloves
  • 30 ml olive oil
  • 6 g sweet paprika
  • 5 g fine salt
  • 1 pinch black pepper

Cooking method

Pan

  1. Cook onion

    Cook onion in olive oil over medium heat until soft.

  2. Add peppers

    Add sliced peppers and cook until they start to collapse.

  3. Add tomato and spices

    Add tomato, garlic, paprika and salt, then cook gently.

  4. Simmer

    Simmer until the vegetables are very soft and the sauce thickens.

  5. Finish

    Adjust pepper and serve hot with bread or rice.

Frequently asked questions

Can I make lecsó ahead?

Yes. Flavor improves after resting, and it reheats well on low heat.

What can I serve with it?

Serve it with bread, rice or potatoes for a fuller meal.

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