Leczo (Paprika Peppers)

Maxime Stinnett

I LOVE growing fruits and vegetables! As the son of farmers, I grew up maintaining a backyard garden with my parents—I even helped them install a drip irrigation system when I was 10. Now, I love visiting the Tassa farm and thinking about how to use the latest in-season veggie for my next meal.

A traditional Hungarian dish, this is a stew that can be made even more hearty with the addition of potatoes. Quick and simple to make, this is a one-pot recipe that can scale for next-day lunch leftovers. This is a Mark Bittman recipe.


  • 4 tablespoons butter

  • 1 large onion, chopped

  • 2 tablespoons minced garlic

  • 2 tablespoons sweet paprika

  • 4 bell peppers, cored, seeded, and cut into strips

  • 4 roma tomatoes (fresh or canned)

  • 2 potatoes, diced and steamed (optional)

  • squeeze of lemon juice (optional)

  • salt and pepper


  1. Place the butter in a pot or deep skillet with a tight-fitting lid over medium heat. Once the butter melts, add the onion and garlic and cook for about two minutes — until soft. Stir in the paprika, add a pinch of salt and pepper, cover and turn the stove to low heat for 5 minutes.

  2. Bring the heat back up until your pan starts to sizzle, then add the peppers and potatoes. Once the peppers soften, again after about 2 minutes, bring the heat back down and allow to cook for another 5 minutes.

  3. Repeat this process with the tomatoes, bringing the heat back up for a couple minutes before turning down to cook for another 5. Squeeze lemon to brighten it up a bit, then season to your liking. Serve hot or at room temperature.

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