Hungarian Tomato and Pepper Stew (Lecsó) from Scratch

Hungarian tomato and pepper stew, known as lecsó, is a gently simmered dish of ripe tomatoes, sweet peppers, onion, and paprika. It is simple to make, flexible from season to season, and satisfying served on its own with bread or alongside other dishes; family and regional versions vary in seasoning and add-ins.

Ingredients

2 tablespoons (30 ml) neutral oil or mild olive oil
1 large yellow onion, about 1½ cups sliced (200 g)
4 medium Hungarian wax peppers, about 1¼ pounds (570 g), stemmed, seeded if desired, and sliced into strips
2 pounds ripe tomatoes (900 g), cored and cut into 1-inch (2.5 cm) pieces
1 tablespoon sweet Hungarian paprika (7 g)
1 teaspoon fine salt (6 g), plus more to taste
¼ teaspoon freshly ground black pepper (about 0.5 g)
1 teaspoon granulated sugar (4 g), optional, if the tomatoes taste especially tart
1 small garlic clove, finely chopped (about 3 g), optional
1 small hot pepper, finely sliced (about 15 g), optional, for a spicier stew

Instructions

Prepare the vegetables. Slice the onion into thin half-moons, cut the peppers into strips about ½ inch (1 cm) wide, and chop the tomatoes. If the tomatoes are very juicy, keep all their juice; it will form the stew’s liquid. Remove pepper seeds for a milder result, or leave some in if you like more heat. The listed 20-minute prep time allows for washing, trimming, and cutting the vegetables.
Soften the onion. Warm the oil in a wide, heavy-bottomed skillet or Dutch oven over medium heat. Add the onion and cook for 8 minutes, stirring regularly, until it is soft and translucent but not browned. If it begins to stick, lower the heat rather than adding a large amount of extra oil. Stir in the optional garlic during the final minute so it becomes fragrant without scorching.
Add the paprika and peppers. Take the pan off the heat briefly and stir in the paprika, salt, and black pepper. Paprika can turn bitter if it burns, so coat the onion quickly and return the pan to medium-low heat. Add the sliced peppers and optional hot pepper, then cook for 10 minutes, stirring every couple of minutes. The peppers should soften and release a little moisture while retaining some shape.
Simmer with the tomatoes. Stir in the chopped tomatoes and any juice, then bring the mixture to a gentle simmer. Add the optional sugar only if a small taste suggests that the tomatoes are sharply acidic. Simmer uncovered for 17 minutes, stirring occasionally and keeping the heat low enough that the vegetables bubble gently rather than fry. The tomatoes will slump into a light sauce and the peppers will become tender.
Check the texture and seasoning. Lecsó should be juicy and spoonable, not dry, but it does not need to be blended into a smooth sauce. If it looks watery, simmer for a few more minutes; if it looks too thick before the peppers are tender, add water 1 tablespoon (15 ml) at a time. Taste and adjust the salt, pepper, or paprika. Serve hot.

Tips

Choose peppers that suit your market. Hungarian wax peppers give the stew a traditional, gently sweet flavor with a little more character than a standard bell pepper. If you cannot find them, use Cubanelle peppers or mild banana peppers. Green or red bell peppers also work, though they make the flavor milder and, especially with red peppers, sweeter. Avoid assuming every banana pepper is mild; taste a small piece first.
Use paprika that still smells fragrant. Sweet Hungarian paprika is the classic seasoning, and a fresh, aromatic tin gives the stew its warm color and rounded pepper flavor. If it is unavailable, use fresh sweet paprika from another source; the result may be less distinctly Hungarian but will still be delicious. Smoked paprika is not a direct match because its smoke can dominate the fresh vegetables. If using it, replace only a small portion of the sweet paprika.
Keep the simmer gentle. A hard boil can break the vegetables down too quickly and make the bottom catch before the tomatoes have released enough juice. Use a wide pan so moisture can evaporate evenly, stir now and then, and reduce the heat if the mixture sputters aggressively. For chunkier lecsó, stop as soon as the peppers are tender; for a more integrated stew, simmer a few minutes longer.
Adjust acidity only after tasting. Tomato sweetness varies with the season and variety. The optional teaspoon of sugar is a small correction, not a requirement, and it should not make the stew taste sweet. Salt can also bring out the tomatoes’ flavor, so taste after simmering before adding extra sugar or seasoning.

Serving Suggestions

Serve lecsó hot in shallow bowls with crusty bread, rye bread, or soft rolls for soaking up the tomato juices. It also works well spooned over steamed rice, boiled potatoes, or buttered noodles when you want a more filling plate. For a simple meal, offer a crisp green salad or sliced cucumbers alongside; their cool crunch contrasts nicely with the soft, warm vegetables.

As part of a larger meal, serve a modest portion as a vegetable side with roasted vegetables, grilled foods, or a savory grain dish. A spoonful of sour cream or plain yogurt can be added at the table for a creamy contrast, though neither is necessary. If you are serving guests, keep the stew in a warm serving dish and let people choose their own toppings and bread. Lecsó is also good at room temperature, so it can be made ahead for a relaxed meal, then gently warmed before serving.

Variations

Make it spicier. Add a thinly sliced hot pepper with the sweet peppers, or serve sliced fresh chili on the side so each person can adjust their bowl. For heat without extra pieces of pepper, add a pinch of hot paprika along with the sweet paprika. Start lightly; the stew’s flavor should still be led by ripe tomatoes and sweet peppers.

Use a different pepper mix. Combine wax peppers with red bell pepper for a sweeter, colorful version, or use Cubanelle peppers for a mild, tender result. If the peppers are small, weigh out roughly 1¼ pounds (570 g) after removing stems and seeds rather than relying on a precise count. A mix of varieties is a useful way to use up garden peppers, provided they are fresh and not bitter.

Make the texture more substantial. Add a sliced, peeled zucchini during the last 10 to 12 minutes of simmering, or stir in a cup of cooked white beans near the end and heat them through. These additions change the dish from a straightforward pepper-and-tomato stew into a more filling vegetable meal. If using beans, drain and rinse canned beans before adding them so their liquid does not muddy the tomato flavor.

Lean into the tomato season. At peak summer, use very ripe tomatoes and omit the sugar unless tasting shows it is needed. Out of season, choose the ripest tomatoes available and allow a few extra minutes of gentle simmering if they are watery. The recipe is designed around fresh vegetables; canned tomatoes can be used in a pinch, but they give a softer, more uniform texture and a less fresh-tasting result.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in a covered container. The stew keeps for 3 to 4 days in the refrigerator. For the best texture, use a shallow container so it cools evenly and does not remain warm in the middle for too long. The peppers soften further as the stew sits, but the flavors stay pleasant and often become more blended by the next day.

Reheat only the amount you plan to eat. Warm it in a small saucepan over medium-low heat, stirring occasionally, until steaming throughout; add a splash of water if it has thickened in the refrigerator. For leftovers, the USDA FSIS guidance is to reheat to 165°F (74°C); check the center with a food thermometer. In a microwave, cover loosely, heat in short intervals, and stir between intervals to distribute the heat evenly. Refrigerate any remaining portion promptly.

To freeze, pack cooled stew into freezer-safe containers, leaving a little room at the top for expansion. Freeze for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator, then reheat as described above. The vegetables may be softer after freezing, so frozen lecsó is especially suitable over rice, potatoes, or bread rather than when you want every pepper strip to hold its shape.

Frequently Asked Questions

What is lecsó?

Lecsó is a Hungarian-style stew built around peppers, tomatoes, onion, and paprika. It is commonly served as a simple vegetable dish or alongside bread and other foods. Recipes differ from household to household, especially in the kinds of peppers used and whether extra seasonings or add-ins are included.

Can I make this with bell peppers?

Yes. Bell peppers are an easy-to-find substitute for Hungarian wax peppers. Green bell peppers give a more savory, slightly grassy flavor, while red or orange ones are sweeter. The dish will be less like versions made with Hungarian wax peppers, but the cooking method and overall character remain the same.

Do I need to peel the tomatoes?

No. Chopping ripe tomatoes and cooking them as written is enough; their skins soften during simmering. If you strongly prefer a smoother texture, you can peel them first, but it adds work and is not needed for a rustic stew. Removing the seeds is optional as well.

Why did my lecsó turn out watery?

Tomatoes vary in how much liquid they release, and some varieties are especially juicy. Simmer the stew uncovered for a few additional minutes to let excess moisture evaporate, stirring so the bottom does not catch. A wide pan helps. Avoid thickening it with flour; the vegetables and reduced tomato juices are meant to make the sauce.

Can I prepare it ahead?

Yes. Make the stew, cool it promptly, and refrigerate it in a covered container. Reheat it gently before serving, following the leftover temperature guidance above. You can also cut the vegetables earlier in the day and keep them refrigerated separately, then cook the stew when you are ready. Do not leave cut vegetables or cooked stew at room temperature for extended periods.

Is lecsó vegetarian?

This version is vegetarian and uses oil, vegetables, and spices. Other versions may include meat or animal fat, so check the ingredients if you are ordering it or following another recipe. For a plant-based meal, serve this recipe as written with bread, rice, or beans.

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