Lecsó – Hungarian Pepper Stew Recipe
Even though this is more of a summer dish when the lovely wax peppers are in season, we love to make this recipe throughout the year with regular yellow, green, and red bell peppers.
You can make this dish vegetarian by omitting the Kielbasa and adding more peppers instead.
- 2 Tbsp Grapeseed Oil or Lard
- 1 Large Onion - finely chopped
- 2 Tbsp Hungarian Paprika - mild or not so mild
- 6 Hungarian Wax Peppers or Bell Peppers
- 3 Vine Ripe Tomatoes - diced
- Sea Salt
- Black Pepper freshly ground
- 1/3 cup Water or Sauvignon Blanc
- 1/2 cup Israeli Couscous or Brown Rice
- 1 pound Smoked Kielbasa - cut crosswise into 2 inch lengths
- Heat the grapeseed oil in a medium-large pot and add the finely chopped onion. Saute onions over medium high heat until it becomes translucent.
- Sprinkle in the Hungarian Paprika and with a wooden spoon stir well.
- Immediately add the wax or the bell peppers and tomatoes and stir again really well or the paprika can burn and will taste bitter!
- Cover the pot and cook by stirring occasionally for about 10 minutes.
- Season to taste with salt and freshly ground black pepper.
- Pour in the water or a white wine and stir in the Israeli couscous. If needed add a little more water for a soupy texture.
- Add the sliced Kielbasa and cook covered on low heat for 10 minutes.
- Optional: serve with fresh whole grain bread.