Hungarian Lecsó (Vegetable Stew)

Ingredients

• 4 medium Bell peppers (mix of colors)
• 4 medium Tomatoes
• 1 large Onion
• 3 cloves Garlic
• 1 tbsp Sweet paprika
• 1/2 tsp Smoked paprika
• 2 tbsp Vegetable oil
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Prepare your vegetables: Cut the 4 medium bell peppers into 1-inch pieces. Cut the 4 medium tomatoes into 1-inch pieces. Cut the 1 large onion into 1-inch pieces. Finely mince the 3 cloves of garlic.
2. 2Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the 1 large chopped onion and cook, stirring occasionally, until it looks soft and translucent, about 5 minutes.
3. 3Add the 3 cloves of minced garlic to the pot and cook, stirring constantly, until it smells fragrant, about 1 minute. Be careful not to let it burn.
4. 4Stir in 1 tablespoon of sweet paprika and 1/2 teaspoon of smoked paprika. Cook, stirring constantly, for 30 seconds until the paprika smells fragrant.
5. 5Add the 4 medium bell peppers and 4 medium tomatoes to the pot. Stir everything together. Add 1 teaspoon of salt and 1/2 teaspoon of black pepper.
6. 6Bring the mixture to a gentle bubble, then reduce the heat to low. Cover the pot and let it cook for 20 to 25 minutes, or until the bell peppers and tomatoes are tender when poked with a fork.
7. 7Serve the Hungarian Lecsó warm.

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