Lecsó cooks peppers, tomatoes, and onion into a brothy Hungarian vegetable dish scented with paprika.
12 min prep 20 min cook
Keeps the screen on · step-by-step guide · built-in timer
Slice the onion into half moons and cut the peppers and tomatoes into large pieces.
Turn the onion in oil for 4 minutes to make the base.
Add the peppers and cook for 6 minutes until softened.
Add the tomatoes and salt; when the tomatoes release juice, add the paprika.
Cook for 15 minutes over low heat and avoid high heat so the paprika does not burn.
💡 Tip: Leave the peppers in large pieces so the stew keeps texture.
🍽️ Serving suggestion: Serve hot with rustic bread and fresh parsley.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~152
kcal calories
3
g protein
13
g carbs
9
g fat
7.1g
Sugar
4.3g
Fiber
592.6mg
Sodium
0.6g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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