Hungarian Lecsó (Vegetable Stew)

Ingredients

• 2 large Yellow bell peppers
• 2 large Red bell peppers
• 4 medium Tomatoes
• 1 large Onion
• 2 medium Hungarian wax peppers (or banana peppers)
• 4 cloves Garlic
• 1 tbsp Sweet paprika
• 3 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium heat (about 300°F / 150°C). Add the 3 tablespoons of olive oil.
2. 2Add the 1 large onion, chopped into small pieces, to the pot. Cook, stirring often, until the onion is soft and looks see-through, about 5 minutes.
3. 3Add the 2 large yellow bell peppers and the 2 large red bell peppers, cut into 1-inch pieces, and the 2 medium Hungarian wax peppers, also cut into 1-inch pieces. Cook for 10 minutes, stirring every few minutes, until the peppers begin to soften.
4. 4Add the 4 medium tomatoes, chopped into small pieces, and the 4 cloves of garlic, minced. Cook for 15 minutes, stirring occasionally, until the tomatoes have broken down into a sauce and the mixture has thickened.
5. 5Stir in the 1 tablespoon of sweet paprika, the 1 teaspoon of salt, and the 0.5 teaspoon of black pepper. Cook for 1 more minute, stirring constantly, until fragrant.
6. 6Serve the lecsó warm. It is delicious on its own or as a side dish.

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