Hungarian Pepper Stew (Lecsó)

Lecsó is one of Hungary's most loved summer dishes, celebrating the natural sweetness of ripe peppers and tomatoes. This simple one-pan recipe transforms a handful of fresh ingredients into a rich, comforting stew that's packed with flavour.

This version includes smoky cooking chorizo for extra depth, but it's just as delicious made vegetarian or with hot dog sausages. Serve it with fresh crusty bread, rice, or potatoes, or turn it into a heartier meal by cracking a few eggs into the stew towards the end of cooking.

Easy, budget-friendly, and ready in around 30 minutes, it's the perfect recipe for making the most of fresh summer peppers.

Servings: 2 - Prep: 15 min - Cook: 25 min - Total: 40 minutes

Ingredients

• 400 g red and yellow bell peppers (about 14 oz or 3 cups sliced)

• 300 g tomatoes (about 10½ oz or 2 cups chopped)

• 1 medium onion, sliced

• 60 g cooking chorizo, sliced (about 2 oz)

• 1 tsp sweet paprika

• 2 tbsp sunflower oil

• Salt and black pepper, to taste

Optional

• 2–4 eggs

• Fresh parsley, chopped

Instructions

1. Prepare the Vegetables

Slice the onion into thin strips. Dice the peppers into large bite-sized pieces and chop the tomatoes. Slice the cooking chorizo into thin rounds.

2. Cook the Onion

Heat the sunflower oil in a large frying pan or sauté pan over medium heat. Add the sliced onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.

3. Cook the Peppers

Add the sliced peppers and the cooking chorizo. Cook for 6–8 minutes, stirring occasionally, until the peppers begin to soften. Sprinkle over the sweet paprika and stir well to coat the vegetables.

4. Add the Tomatoes

Add the chopped tomatoes and season with salt and black pepper. Stir everything together until well combined.

5. Simmer

Reduce the heat slightly cover with a lid and cook for 10–15 minutes, stirring occasionally, until the tomatoes break down into a rich sauce.

There is no need to add water, as the tomatoes release enough liquid to create the sauce naturally. Only add a splash of water if the stew looks too dry. The peppers should be tender but still keep a little bite.

6. Serve

Finish with freshly chopped parsley and serve warm. Lecsó is delicious with crusty bread, steamed rice or simply enjoyed on its own.

Tips and Tricks

✅ Hungarian wax peppers are the traditional choice, but red and yellow bell peppers make an excellent substitute and add natural sweetness.

✅ Use ripe tomatoes during summer for the richest flavour and the best natural sauce.

✅ For a deeper chorizo flavour, fry the sliced chorizo first until lightly browned. Remove it from the pan and cook the onions in the flavoured oil before adding the chorizo back later.

✅ There is no need to add water because the tomatoes release plenty of juice as they cook. Only add a small splash if the stew becomes too dry.

✅ If using hot dog sausages instead of cooking chorizo, add them during the last 5–8 minutes of cooking so they stay juicy.

✅ Don't overcook the peppers—they should stay slightly firm for the best texture

✅ Taste before serving and adjust the seasoning, as the saltiness of different chorizos can vary.

✅ For a traditional Hungarian variation, crack 2–4 eggs directly into the finished stew. Cover the pan and cook gently for 3–5 minutes, or until the egg whites are set and the yolks are cooked to your liking. Serve immediately with fresh bread for dipping.

✅ To make this recipe vegetarian, simply leave out the chorizo. The peppers and tomatoes create plenty of flavour on their own.

✅ Leftovers taste even better the next day as the flavours continue to develop.

✅ Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the hob or in the microwave.