Lecsó

Name: Lecsó
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 6 large sweet yellow peppers (Hungarian wax or banana peppers), seeded and sliced; 4 large ripe tomatoes, peeled and chopped; 2 large onions, sliced into half-rings; 2 tbsp sweet Hungarian paprika; 3 tbsp vegetable oil or sunflower oil; Salt and black pepper; 1 tsp sugar (optional)

Lecsó (LEH-choh)

Hungarian Pepper Stew

⏱ Prep Time 15 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 181 kcal

A vibrant, paprika-laced stew of sweet peppers and tomatoes cooked down to a silky, intensely flavored summer ragout.

Nutrition & Info

Protein 5.0g

Carbs 20.0g

Fat 9.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Equipment Needed

large skillet or pot wooden spoon cutting board

Presentation Guide

Vessel: cast iron skillet

Garnishes: fresh bread, paprika

Accompaniments: crusty bread, rice

Ingredients

6 large sweet yellow peppers (Hungarian wax or banana peppers), seeded and sliced
4 large ripe tomatoes, peeled and chopped
2 large onions, sliced into half-rings
2 tbsp sweet Hungarian paprika
3 tbsp vegetable oil or sunflower oil
Salt and black pepper
1 tsp sugar (optional)

Instructions

1
Heat oil in a large skillet over medium heat. Sauté onions for 8 min until translucent and softened.
2
Remove from heat, stir in paprika quickly to avoid burning.
3
Return to heat, add sliced peppers. Cook for 10 min, stirring occasionally, until peppers begin to soften.
4
Add chopped tomatoes and sugar if using. Simmer uncovered for 20-25 min until peppers are very soft and the stew thickens.
5
Season with salt and pepper. Serve hot as a main dish or side.

💡

Did You Know?

Lecsó is Hungary's ratatouille — every cook has a personal version, and adding anything beyond the holy trinity of peppers, tomatoes, and onions is hotly debated.

Chef's Notes

Equipment Tips

large skillet or pot
wooden spoon
cutting board

Garnishing

fresh bread, paprika

Accompaniments

crusty bread, rice

The Story Behind Lecsó

Lecsó arrived in Hungarian kitchens when peppers from the New World became common in the 19th century. It quickly became the signature summer dish, made when markets overflow with ripe peppers and tomatoes. Every Hungarian family's recipe is slightly different, making it one of the most personal dishes in the national repertoire.

🕐 Traditionally enjoyed summer lunch or dinner 📜 Origins: 19th century

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