A steel frying pan with a spoon filled with orange and red slow cooked peppers and tomatoes

Hungarian lecsó (pepper stew)

  • serves 4
  • Easy

Hungarian chef Levente Koppány shares this traditional tomato and pepper stew recipe, delicious mopped up with crusty bread


Try this recipe for Hungarian lecsó, then check out our beef goulash and more comforting stew recipes.

Planning a trip to Hungary? Discover 10 things we love about Hungarian cuisine and the top 10 places to eat and drink in Budapest.



  • bacon fat or vegetable oil 2 tbsp
  • onion 1 medium, thinly sliced
  • Hungarian Hot Wax peppers 450g, cut into 5mm strips
  • tomatoes 3 large and very ripe, peeled and chopped
  • sugar 1½ tsp
  • Hungarian sweet ground paprika 1 tbsp
  • crusty bread to serve


  • Step 1

    Heat the bacon fat or oil in a large frying pan over a low heat and fry the onion for 5 minutes. Add the peppers and cook for 15 minutes, stirring occasionally.

  • Step 2

    Add the tomatoes, sugar, paprika and 1 ½ tsp of salt, and cook for 25-30 minutes, stirring occasionally, until the mixture resembles a thick, chunky tomato sauce. Serve with crusty bread for mopping up.

Get inspired with more red pepper recipes

Sticky Chicken and Noodles Recipe with Red Pepper

Nutritional Information

  • Kcals 123
  • Fat 6.1g
  • Saturates 2.3g
  • Carbs 12.2g
  • Sugars 11.6g
  • Fibre 5.2g
  • Protein 2.2g
  • Salt 1.8g