Description
Ukrainian bell pepper lecho is a vibrant, hearty vegetable stew featuring a medley of colorful bell peppers simmered in a rich, chunky tomato-onion sauce seasoned with paprika and optional chili flakes. This traditional dish is versatile, simple to prepare, and perfect for serving with bread or rice, enjoyed warm or at room temperature.
Ingredients
Vegetables
- 9 bell peppers (yellow, orange, and red)
- 6-9 tomatoes
- 2 onions
- 2 garlic cloves (optional)
Spices and Seasoning
- 1 Tbsp paprika
- 1 tsp chili flakes (optional) or 1 tsp freshly ground black pepper
- 2 tbsp sugar (optional)
- 1-2 tsp salt (or to taste)
Oils
- 2 1/2 tbsp vegetable oil (divided)
Instructions
- Prepare cooking vessels: Get two pans ready—one deep pan for making the tomato sauce, and a large, heavy-bottomed pot for cooking the peppers.
- Sauté the peppers: Cut the bell peppers into eighths or quarters depending on their size to maintain texture. Heat 1/2 teaspoon of vegetable oil in the large pot over medium-high heat. Add the peppers, cover, and sauté them for about 15 minutes, stirring occasionally to sear and soften without turning mushy. Turn off the heat afterward.
- Make the tomato-onion sauce: Coarsely chop onions and tomatoes. Heat 2 tablespoons vegetable oil in the deep pan over medium heat. Add onions and cook for about 10 minutes until they change color. Add tomatoes and cook on medium heat for 15 minutes, stirring occasionally to reduce. Optionally add tomato paste and cook for another 5 to 10 minutes until thickened. Season with paprika, sugar, salt, and chili flakes or black pepper. Adjust salt and spice levels to taste.
- Combine and simmer: Pour the tomato sauce into the pot with the sautéed peppers. Stir well to coat all peppers evenly. Cover and simmer on low heat for 10 to 15 minutes, checking the texture. Cook shorter for firmer peppers or longer for softer texture, depending on preference.
- Serve: Enjoy your lecho as is, paired with good bread, or served over whole-grain rice. It can be eaten cold, at room temperature, or warmed.
Notes
- Omitting sugar is fine if you want to reduce refined sugar intake; the dish will still be delicious.
- You can adjust chili flakes or black pepper to control the heat level.
- Ensure peppers are cut into larger pieces to keep some texture after cooking.
- Lecho tastes great the next day as flavors meld further.
- Optionally include garlic for added aroma and flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Ukrainian
