Lecso, is a traditional Hungarian dish which can be served alone with crusty bread, or used as a basis for stews and other dishes.  I have always considered green peppers the less exciting and tasty of the capsicum family.  I love the white/green peppers available in Eastern Europe but these are difficult to find in the UK.  This recipe, however, is for the real green peppers.  I feared that cooking green peppers for 35 minutes would leave them soggy and soft but they remained crunchy.

Ingredients (serves 6-8 people)

5 green peppers

30ml vegetable oil

1 onion, sliced

(I actually grated the onion so that it thickened the sauce)

450g plum tomatoes, peeled and chopped

(use tinned tomatoes, preferably whole plum tomatoes which you can then cut into a few pieces)

1 tbsp paprika

grilled bacon to garnish


Wash peppers and cut out core, then slice into strips

Heat the oil and soften the onions over a low heat


Add peppers to pan and heat for 10 minutes


Add the chopped tomatoes and paprika, season to taste


Simmer for 25 minutes

Serve immediately, topped with bacon and accompanied by crusty bread



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