Hungarian Lecsó (Vegetable Stew)

Ingredients

• 3 medium Bell peppers (red, yellow, green)
• 1.5 lbs Tomatoes
• 1 medium Onion
• 2 cloves Garlic
• 1 tbsp Hungarian sweet paprika
• 0.5 tsp Smoked paprika
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat, which is about 350°F (175°C).
2. 2Add the 1 medium onion, chopped into roughly 1/2-inch pieces, and cook, stirring occasionally, until it looks softened and slightly see-through, about 5 minutes.
3. 3Add the 2 cloves of garlic, minced, and cook, stirring constantly, until you can smell its fragrance, about 1 minute. Be careful not to let it burn.
4. 4Stir in the 3 medium bell peppers, cut into 1-inch strips, and cook, stirring often, until they begin to soften and look slightly brighter, about 10 minutes.
5. 5Add the 1.5 lbs of tomatoes, diced into 1-inch pieces, along with the 1 tablespoon of Hungarian sweet paprika and the 0.5 teaspoon of smoked paprika. Stir everything together well.
6. 6Season the mixture with the 1 teaspoon of salt and the 0.5 teaspoon of black pepper. Stir again to distribute the seasonings evenly.
7. 7Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot with a lid, and let it cook for 20 minutes, or until the vegetables are tender when poked with a fork. Stir occasionally to prevent sticking.
8. 8Serve the lecsó hot.

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