Lecso with Red & Yellow Pepper served on a bed of Buckwheat

by Julie Gibbons on February 28, 2011

Lecso with Red & Yellow Bell Peppers on Buckwheat

This recipe is based on an Hungarian dish called Lecso, which calls for green peppers and fresh tomatoes but which I’ve modified to suit my veg box delivery using red & yellow peppers & canned tomatoes. I’ve also served it here with buckwheat instead of rice, so this is suitable for wheat intolerant folks or those who wish to eat a grain free diet.

I know the pic would look much better if it had a dollop of crème fraîche and some chopped parsley on top but never mind that – it tastes really great, is super quick and easy and low fat.

serves 3

2 organic red peppers
1 organic yellow pepper
1 sliced organic onion
2 tablespoons organic sunflower oil
2 tablespoons paprika
1 400g can organic plum tomatoes
2 beaten organic eggs
180g buckwheat
300ml vegetable boullion

  1. Measure buckwheat into a pan with the vegetable stock, bring to the boil & simmer. Keep stirring occasionally.
  2. Fry onion in oil on a gentle heat until soft but not coloured.
  3. Wash, core & cut peppers into strips.
  4. Add paprika to onions & stir well before adding in peppers.
  5. Fry peppers & onions for another 5 minutes, keeping stirring.
  6. Add can of tomatoes and and heat through for another couple of minutes.
  7. Season to taste and add in the beaten egg, stirring until cooked through.
  8. By now the buckwheat will have absorbed all of the stock, serve onto warmed plates with Lecso mix on top.

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