Lecsó (Paprika-Packed Pepper Stew) 

By Carolina Gelen

Updated Oct. 8, 2024

Lecsó (Paprika-Packed Pepper Stew) 
Kerri Brewer for The New York Times. Food Stylist: Barrett Washburne.
Total Time
1¼ hours
Prep Time
15 minutes
Cook Time
1 hour
Rating
5(178)
Comments
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This traditional Hungarian pepper stew recipe delivers a flavor-packed one-pot meal that’s perfect for any busy weeknight. Every family has their own version, but at its root, lecsó is a paprika-spiced stew with melting onions, peppers and tomatoes. The vegetables are simmered together until saucy, jammy and glossy; the sweetness of the onions and peppers is offset by tomatoes, making this an irresistibly balanced dish that is light but satisfying. Hungarian peppers would be ideal. Typically enjoyed at their yellow stage, they are sweet and savory with a mild heat level. Red bell peppers are more modest, with their predominantly sweet flavor, but make a delicious option for this recipe. The dish, adapted from “Pass the Plate” by Carolina Gelen (Clarkson Potter, 2024), is vegan as written, but you can use this foundational recipe to make it your own. Some people serve it with fried or scrambled eggs, some with sausage or other meats, some use animal fat to cook the vegetables. Each version will bring comfort and flavor to your table. 

Featured in: 3 Warming Dishes for Crisp Fall Days

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Ingredients

Yield:4 servings
  • ¼cup neutral oil (such as sunflower or grapeseed)
  • 3medium yellow onions (about 1½ pounds), halved and thinly sliced
  • Kosher salt
  • 4garlic cloves, chopped
  • 1tablespoon sweet paprika
  • ½teaspoon ground cayenne, plus more to taste
  • 4medium sweet red bell or yellow Hungarian peppers (about 1½ pounds), halved, stemmed and thinly sliced
  • 1(28-ounce) can whole peeled tomatoes
  • Crusty bread (such as sourdough, country loaf or ciabatta), for serving
  • Chopped fresh parsley, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

293 calories; 15 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 5 grams polyunsaturated fat; 37 grams carbohydrates; 10 grams dietary fiber; 16 grams sugars; 7 grams protein; 1334 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large pot, heat the oil over medium until quite hot, nearly smoking, about 5 minutes. Add the onions and a big pinch of salt and cook, stirring occasionally, until the onions are translucent and slightly softened, 4 to 5 minutes. (If the oil sputters too much or the onions begin to burn, adjust heat to medium-low.) Add the garlic, paprika and cayenne, and stir until fragrant, 1 minute.

  2. Step 2

    Add the peppers and another pinch of salt and cook over medium, stirring occasionally, until quite soft, about 15 minutes.

  3. Step 3

    Add the canned tomatoes and their juices, crushing them with your hands as you add them, or breaking them up with a wooden spoon. Bring the mixture to a boil. Adjust heat to medium-low and simmer, stirring occasionally, until most of the liquid has evaporated and the stew has a jammy consistency, 25 to 30 minutes. You can add additional splashes of water to reach the desired consistency. Taste and add salt as needed.

  4. Step 4

    Serve hot, with plenty of crusty bread and parsley.

Ratings

5 out of 5
178 user ratings
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Comments

Kispejlo

Reminds me of my childhood. My grandmother always scrambled a few eggs, slowly adding them to the almost-finished lecso. And if we still had some hard smoked "kolbasz" (sausage) hanging in the rafters in the attic, she sliced up a few and added them to the onions and garlic, sautéing them slowly. A simple summer lunch or dinner. Many years ago there was still a "Hungarian" neighborhood on the Upper East side of Manhattan - perfect place to buy kolbasz.

Chiffonade

A friend's very Hungarian mother used to make this with potatoes and slices of kielbasa. Nice additions for a more substantial dish.

Sara

I just found this recipe in a "warming meals for cool fall days" kind of NyTimes Article and this is so funny to me. Lecsó so clearly is a summer dish here in Hungary- because that's when (traditionally) paprika's ripe and available. I (and this is how I learned it from my grandmother) never ever thought to make this any later than August.

Mel

I make lecsó now and then. I roast the bell peppers over open flame and peel them, same with the fresh tomatoes. We don’t put garlic or ground paprika in our lecsó, keeping it simple. Another thing, I like it super spicy, with freshly baked bread. Or can put it over rice, or cook some eggs in scrambled or whole. I also add some in my beef, chicken, or mushroom stew, helps with prep time. It’s a family tradition and favorite.

ClaireNYC

If you like shakshuka, you'll like this. Same base, differing spices. A hearty brunch fave.

quaas

After 2 years I did it again. Served with pork cutlets and a dollop of sour cream.

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Credits

Recipes adapted from “Pass the Plate: 100 Delicious, Highly Shareable, Everyday Recipes” by Carolina Gelen (Clarkson Potter, 2024)

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