Charred Pepper Lecsó
Hungarian-style stewed bell peppers and tomatoes — a vibrant, pillowy vegetable dish that feels homey and complete. Served as-is or spooned over crusty bread, it's comfort food that tastes like it simmered for hours but comes together in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 140
- Protein
- 3g
Ingredients
- 4 large bell peppers (red, yellow, or orange), cored and cut into 1-inch pieces
- 1 medium onion, sliced into half-moons
- 1 can (28 oz) canned crushed tomatoes
- 2 tbsp sweet paprika
- 3 tbsp olive oil
- 1 pinch salt and black pepper to taste
Instructions
- 1
Heat olive oil in a large skillet over medium-high until shimmering, about 1 minute.
- 2
Add sliced onion and cook, stirring occasionally, until softened and edges begin to brown, 4 minutes.
- 3
Stir in paprika for 30 seconds until fragrant, then add bell peppers and toss to coat.
- 4
Pour in crushed tomatoes with their juice and stir well. Simmer uncovered until peppers are very tender, 12 minutes.
- 5
Season with salt and pepper to taste. If too watery, simmer 2 minutes longer.
- 6
Serve hot, spooned over crusty bread or alongside rice if desired.
Tools you’ll need
- 12-inch skillet or 3-quart saucepan
- wooden spoon
- cutting board and knife
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