Gluten-Free Lecsó with Sausage

Ingredients

• 2 large Bell peppers
• 4 medium Tomatoes
• 1 large Onion
• about 450 g Hungarian sausage
• 2 tbsp Olive oil
• 1 tbsp Sweet paprika
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the 2 tablespoons of olive oil and let it warm for 30 seconds.
2. 2Add the 1 large onion, cut into 1.27 cm pieces, to the skillet. Cook, stirring occasionally, for 5 to 7 minutes, or until the onion pieces are softened and translucent. Add the about 450 g of Hungarian sausage, cut into 2.54 cm slices, and cook for another 5 to 7 minutes, stirring often, until the sausage is browned on all sides.
3. 3Add the 2 large bell peppers, cut into 2.54 cm pieces, to the skillet. Cook, stirring occasionally, for 5 minutes, or until the bell peppers are slightly softened.
4. 4Add the 4 medium tomatoes, cut into 2.54 cm pieces, along with the 1 tablespoon of sweet paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir everything together until well combined.
5. 5Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the skillet, and cook for 20 to 25 minutes, stirring once or twice, until the vegetables are tender.
6. 6Serve the lecsó hot.

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