Hungarian Lecsó (Vegetable Stew)

Ingredients

• 2 large Yellow bell peppers
• 1 lb Tomatoes
• 1 medium Onion
• 2 medium Hungarian wax peppers
• 1 tbsp Smoked paprika
• 2 tbsp Olive oil
• 2 cloves Garlic
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil and let it warm for 1 minute.
2. 2Add the 1 medium onion, chopped, to the pot. Cook, stirring occasionally, for 5 minutes, or until the onion looks soft and translucent.
3. 3Add the 2 large yellow bell peppers, cut into 1-inch pieces, and the 2 medium Hungarian wax peppers, deseeded and cut into 1-inch pieces. Cook, stirring occasionally, for 8 minutes, or until the peppers begin to soften slightly.
4. 4Add the 1 lb of tomatoes, diced, the 2 cloves of garlic, minced, the 1 tablespoon of smoked paprika, the 1 teaspoon of salt, and the 1/2 teaspoon of black pepper to the pot. Stir everything together.
5. 5Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 25 to 30 minutes. Stir occasionally. The vegetables should be tender and the stew should have thickened slightly.
6. 6Serve the Hungarian Lecsó hot on its own.

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