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Leczo — pepper and tomato stew

Why it worksA big pile of peppers cooked slowly until sweet. It is cheapest in late summer when peppers are in season, and it freezes well.

Ingredients

• 480 g bell pepper
• 250 g onions
• 800 g chopped tomatoes
• 150 g bacon
• 8 g paprika
• 300 g white rice
• 15 ml sunflower oil

Method

1. Chop the bacon. Slice the onion and peppers. Start cooking the rice as the packet says.
2. Heat the oil in a large pot on medium heat. Fry the bacon and onion for 5 minutes. Add the peppers and cook for 10 minutes, until soft.
3. Add the paprika and stir for 30 seconds. Add the chopped tomatoes. Let it bubble gently for 20 minutes, until thick and the peppers are very soft.
4. Taste and add salt and pepper. Serve over the rice.

A portion: about 560 kcal · 14 g protein · 77 g carbs · 19 g fat