This vibrant Hungarian-inspired stew brings together fresh summer vegetables like juicy tomatoes, colorful peppers, and tender zucchini in a hearty, flavorful dish.
Rich in plant-based protein and fiber, and low in saturated fat, it’s a wholesome option for everyday meals.
Quick, satisfying, and customizable with or without sausage, this recipe is perfect for busy weeknights, meal prep, or a comforting family dinner.
Tomato and Peppers Stew
Equipment
- 1 tablespoon olive oil
- 1 Dutch oven or heavy-bottomed pot
- 1 Knife
- 1 cutting board
- Measuring cups and spoons
Ingredients
- 1 large onion chopped
- 2 garlic cloves minced
- 1 tablespoon fresh thyme chopped
- 6 roma tomatoes quartered
- 2 banana peppers cut into squares
- 1 green bell pepper cut into squares
- 1 zucchini cut into squares
- 1 cup smoked sausage cubed (optional)
- 1 cup tomato sauce
- 1 tablespoon tomato paste
- 1 teaspoon sweet paprika
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Vegetables: Start by washing all your vegetables thoroughly under cold running water. Peel the onion and chop it finely into small pieces to ensure it cooks evenly. Mince the garlic cloves carefully, avoiding any bruising to preserve their aromatic flavor. Cut the roma tomatoes into quarters, remove any excess seeds if you prefer a less watery stew, and chop the zucchini, green bell pepper, and banana peppers into bite-sized squares. Having everything prepped before cooking ensures a smooth and stress-free process.
- Heat the Cooking Oil: Place a heavy-bottomed Dutch oven or large pot on medium heat. Add one tablespoon of olive oil and allow it to warm for a minute. You want it hot enough to sizzle but not smoking. The olive oil will act as the flavor carrier, ensuring that the onions and garlic release their aroma fully. This is a crucial step for developing a rich base for the stew.
- Sauté the Onions: Add the chopped onions to the heated oil. Stir them gently and let them cook for 3 to 4 minutes until they become translucent and slightly golden at the edges. Cooking onions slowly helps release their natural sweetness, forming a flavorful foundation for the stew. Be sure to stir occasionally to prevent burning or sticking.
- Add Garlic and Fresh Herbs: Once the onions are soft, add the minced garlic and chopped fresh thyme. Cook these together for about 2 minutes, stirring frequently. The garlic should become fragrant but not browned, as overcooking can make it bitter. The fresh thyme will infuse a subtle earthy aroma that complements the peppers and tomatoes perfectly.
- Incorporate Tomato Paste and Sausage: Stir in one tablespoon of tomato paste, ensuring it coats the onions and garlic evenly. This deepens the flavor and adds a rich, slightly sweet undertone to the stew. If you are using smoked sausage, add one cup of cubed sausage now. Cook everything together for 5 minutes, allowing the tomato paste to caramelize slightly and the sausage to release its smoky flavor into the base.
- Add the Vegetables: Next, carefully add the chopped peppers, zucchini, and quartered tomatoes to the pot. Stir gently to mix all the vegetables with the seasoned onion, garlic, and tomato paste base. This step ensures that every piece absorbs the flavors evenly. Take your time to layer the vegetables rather than just dumping them in, which helps maintain their texture.
- Pour in Tomato Sauce and Seasonings: Add one cup of tomato sauce to the pot, followed by one teaspoon of sweet paprika and one teaspoon of smoked paprika. Stir everything thoroughly so that the spices distribute evenly. This combination gives the stew its classic Hungarian color and flavor. Taste lightly and add salt and freshly ground black pepper according to your preference.
- Simmer to Perfection: Cover the pot with a lid and reduce the heat to low. Let the stew simmer gently for 15 to 20 minutes, stirring occasionally. The vegetables should become tender yet still retain a slight crunch, and the flavors should meld beautifully. Avoid overcooking, as this can make the vegetables mushy and dull the vibrant color.
- Final Taste Adjustment: After simmering, remove the lid and taste the stew. Adjust seasoning as needed, adding a pinch more salt or pepper to enhance the natural flavors of the vegetables. If you like a richer flavor, you can add a splash of olive oil before serving.
- Serve and Enjoy: Spoon the Hungarian Lecho into bowls or onto plates. Serve immediately with a slice of fresh baguette, steamed rice, or your preferred side. The stew is warm, aromatic, and full of color, making it perfect for a satisfying family dinner or meal prep. Enjoy the comforting aroma and the balanced mix of tender vegetables, fragrant herbs, and smoky undertones.
Notes
- This stew is highly versatile: omit the sausage to make it fully vegetarian or vegan.
- Use ripe, in-season vegetables for the best flavor; fresh summer tomatoes and peppers make a big difference.
- For a spicier kick, try adding a pinch of chili flakes or hot paprika.
- Adjust the cooking time to your preferred vegetable texture—slightly crunchy or fully tender.
- Leftovers taste even better the next day as the flavors continue to meld.
Chef’s Secrets: Flavor Enhancing Tips
To achieve the richest flavor, always sauté onions and garlic slowly over medium heat.
This allows the natural sugars in the onions to caramelize, creating a deep, sweet undertone that balances the acidity of the tomatoes.
Using both sweet and smoked paprika adds layers of complexity, while fresh herbs like thyme lift the dish with subtle aroma.
If you opt for sausage, searing it beforehand releases smoky oils that infuse the vegetables, enhancing the overall taste.
Finally, avoid overcooking the peppers and zucchini; leaving them slightly firm maintains their texture and vibrant color, making your stew visually appealing as well as delicious.
Serving Suggestions: Perfect Pairings Ideas
Hungarian Lecho is wonderfully versatile when it comes to serving.
Serve it over steamed rice or creamy polenta for a comforting meal, or pair it with a slice of fresh baguette to soak up the luscious sauce.
For a lighter option, enjoy it as a side dish alongside grilled meats or roasted fish.
Garnish with a sprinkle of fresh herbs or a dollop of yogurt or sour cream for added richness.
This stew is also excellent for meal prep—simply reheat portions throughout the week for a quick, nourishing lunch or dinner.
Storage Tips: Keep Fresh Longer
Store your Lecho in an airtight container in the refrigerator for up to 4 days.
Allow it to cool completely before refrigerating to prevent condensation from making the stew watery.
It also freezes well for up to 3 months; just thaw in the refrigerator overnight and gently reheat on the stovetop.
To maintain the best texture, avoid reheating in the microwave at high heat—slow warming preserves the integrity of the vegetables.
If desired, add a splash of olive oil or a pinch of fresh herbs when reheating to refresh the flavors.
Frequently Asked Questions
1. Can I make this recipe vegetarian or vegan?
Absolutely! Simply omit the sausage, and the stew will remain rich, hearty, and satisfying thanks to the combination of fresh vegetables and flavorful paprika.
2. What type of peppers work best?
Use a mix of green bell peppers and banana peppers for authentic flavor and sweetness. You can also experiment with red or yellow bell peppers for extra color and natural sweetness.
3. Can I use canned tomatoes instead of fresh?
Yes, canned tomatoes work well when fresh ones aren’t in season. Opt for high-quality whole or diced tomatoes for the best flavor, and adjust cooking time as needed.
4. How can I make the stew spicier?
Add a pinch of chili flakes, cayenne pepper, or a small diced hot pepper during step 6 when cooking the vegetables. This allows the heat to infuse the entire dish.
5. What should I serve with this stew?
Lecho pairs perfectly with rice, polenta, fresh bread, or even as a side to grilled or roasted meats. You can also enjoy it as a standalone main dish for a light, nutritious meal.
