Keto Hungarian Lecsó with Sausage

Ingredients

• 1 lb Sausage (Kielbasa or Italian)
• 3 large Bell Peppers (Mixed Colors)
• 1 lb Tomatoes
• 1 medium Onion
• 2 cloves Garlic
• 2 tbsp Olive Oil
• 1 tbsp Sweet Paprika
• 0.75 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Slice the 1 lb of sausage into 1/2-inch thick rounds. Cut the 3 large bell peppers into 1-inch pieces. Chop the 1 lb of tomatoes into 1-inch pieces. Peel and finely chop the 1 medium onion. Peel and mince the 2 cloves of garlic.
2. 2Place a 12-inch heavy-bottomed skillet over medium-high heat (350°F / 175°C). Add the 2 tbsp of olive oil and let it heat until it shimmers, about 1 minute.
3. 3Add the sliced 1 lb of sausage to the hot skillet. Cook for 5-7 minutes, turning occasionally, until the sausage is browned on both sides.
4. 4Add the chopped 1 medium onion and minced 2 cloves of garlic to the skillet with the sausage. Cook, stirring frequently, for 5 minutes, or until the onion is softened and translucent.
5. 5Add the cut 3 large bell peppers and chopped 1 lb of tomatoes to the skillet. Stir in the 1 tbsp of sweet paprika, 0.75 tsp of salt, and 0.5 tsp of black pepper until everything is well combined.
6. 6Reduce the heat to medium-low (300°F / 150°C). Cover the skillet and let the mixture simmer for 20-25 minutes. Stir occasionally, until the bell peppers and tomatoes are tender and have released their juices.
7. 7Serve the Keto Hungarian Lecsó hot.

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