Lecho is a flavorful stew made with fresh bell peppers, tomatoes, onions, zucchini, and smoky sausage. A comforting and versatile dish!
Okay, let’s get real—Lecho wasn’t even on my radar until a few years ago. Growing up, comfort food meant lasagna, soups, or (let’s be honest) pizza rolls. But then I visited a friend whose family made Lecho like it was a weekly tradition. It was a simple meal, but the aroma alone had me sold before I even took a bite.
That first spoonful? Pure magic. The peppers were tender but not mushy, the tomatoes added this rich sweetness, and the smoky sausage gave it depth. It was cozy, nostalgic, and just… happy. So naturally, I badgered them for the recipe (complete with their grandma’s little tweaks).
Now, every time I make Lecho, it reminds me of sitting at that kitchen table, listening to family stories while the stew bubbled on the stove. It’s the kind of dish that warms you from the inside out—like a hug in a bowl.
Why You’ll Love This Lecho Recipe?
- Comfort in a Bowl: It’s hearty, cozy, and tastes like home.
- Flexible: You can easily tweak it based on what’s in your fridge. No sausage? No problem. Extra peppers? Throw ’em in.
- Quick and Easy: Ready in under an hour, but tastes like it’s been simmering all day.
- Full of Flavor: The sweet and smoky paprika, fresh thyme, and ripe veggies create layers of flavor without much effort.
Ingredient Notes:
Let’s break down why this lineup works so well—and how you can make it yours:
- Onions and Garlic: These two are the backbone of any good stew. Sautéing them releases all their sweet, savory goodness.
- Thyme: Fresh thyme adds an earthy vibe. No thyme? Oregano or rosemary will do the trick.
- Tomatoes: Ripe Roma tomatoes are ideal because they’re naturally sweet and juicy. If you’re in a pinch, canned diced tomatoes work too.
- Peppers: Banana peppers and green bell peppers bring that classic Lecho flavor. Want more color? Add red or yellow peppers.
- Zucchini: Adds a soft, buttery texture that balances the stew.
- Sausage: The smoked sausage is optional, but it adds a layer of savory, smoky flavor that’s hard to beat.
- Paprika: Sweet and smoked paprika are key. They create a warm, slightly smoky base that ties everything together.
- Olive Oil, Salt, and Pepper: Sometimes, it’s the simplest things that make a dish shine.
How To Make Lecho?
Step 1. Sauté the Aromatics
Heat olive oil in a Dutch oven or large pot over medium heat. Toss in the chopped onions and sauté until soft—about 3-4 minutes. Add the garlic and fresh thyme, cooking for another 2 minutes. This is where your kitchen starts to smell like heaven.
Step 2. Build the Flavor
Stir in the tomato paste and sausage (if using). Cook for about 5 minutes. This step helps the tomato paste caramelize and deepens the flavors while the sausage releases its smoky goodness.
Step 3. Add the Veggies and Spices
Add the peppers, zucchini, and tomatoes. Pour in the tomato sauce, then sprinkle in the sweet and smoked paprika. Give everything a good stir to coat the veggies evenly.
Step 4. Simmer and Wait
Cover the pot and let the stew simmer for 15-20 minutes. Stir occasionally to make sure nothing sticks to the bottom. The veggies should be tender but still hold their shape.
Step 5. Taste and Adjust
Season with salt and pepper to taste. Feel free to throw in a pinch of chili flakes if you want to spice things up.
Want To Save This Recipe?
Step 6. Serve and Enjoy
Serve the Lecho hot with a side of crusty bread or over fluffy rice. The bread is perfect for soaking up the rich sauce, while rice makes it a hearty, filling meal.
Storage Options:
Lecho is even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, portion it out into freezer-safe containers—it’ll keep for up to 3 months. When reheating, warm it on the stovetop over low heat, adding a splash of water if the sauce thickens too much.
Variations and Substitutions:
Lecho is forgiving, so feel free to experiment:
- Make It Vegetarian: Skip the sausage and add extra veggies like mushrooms, eggplant, or even chickpeas for protein.
- Add Heat: Want a spicy kick? Swap banana peppers for hot peppers or add a dash of cayenne.
- Switch the Herbs: No thyme? Use basil, oregano, or whatever fresh herbs you have on hand.
- Different Proteins: Replace sausage with grilled chicken, shrimp, or tofu for a unique twist.
What to Serve with Lecho?
Lecho pairs beautifully with simple sides. Here’s what I recommend:
- Crusty Bread: A baguette or sourdough is perfect for mopping up that delicious sauce.
- Rice: Serve it over jasmine rice or basmati for a heartier meal.
- Pasta: Toss it with cooked pasta for an unexpected (but delicious) twist.
Frequently Asked Questions:
Can I make Lecho ahead of time?
Absolutely! The flavors only get better as it sits, so making it a day ahead is actually a great idea.
What’s the best way to reheat it?
Warm it on the stovetop over low heat. Add a splash of water or stock if it seems too thick.
Can I freeze Lecho?
Yes! Portion it out into freezer-safe containers, and it’ll keep for up to 3 months. Just thaw it in the fridge overnight before reheating.
Lecho isn’t just a stew—it’s a little bowl of comfort that’s packed with flavor and perfect for any time of year. Whether you’re making it for a quick weeknight dinner or meal prepping for the week, it’s a recipe that never disappoints.
So, what do you think? Are you team bread or team rice? Or do you have your own twist on this classic? Let me know—I’d love to hear your ideas!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Lecho - Bell Pepper, Tomato and Onion Stew
Ingredients
- 1 large Spanish onion chopped
- 2 garlic cloves minced
- 1 tablespoon fresh thyme chopped
- 6 Roma tomatoes quartered
- 2 banana peppers cut into square pieces
- 1 green bell pepper cut into square pieces
- 1 zucchini cut into square pieces
- 1 cup smoked sausage optional, sliced
- 1 cup tomato sauce
- 1 tablespoon tomato paste
- 1 teaspoon sweet paprika
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
Instructions
Prepare the Aromatics
- Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and fresh thyme, cooking for an additional 2 minutes.
Add the Tomato Base and Sausage
- Incorporate the tomato paste into the pot, stirring well to combine. Add the smoked sausage, if using, and cook for 5 minutes to allow the sausage to release its flavor and blend with the tomato base.
Incorporate the Vegetables
- Add the banana peppers, green bell pepper, zucchini, and quartered Roma tomatoes to the pot. Pour in the tomato sauce and sprinkle with sweet and smoked paprika. Stir to evenly coat the vegetables in the sauce and spices.
Simmer the Stew
- Cover the pot and reduce the heat to low. Allow the stew to simmer for 15-20 minutes, stirring occasionally. The vegetables should become tender while still retaining a slight crunch.
Final Seasoning
- Taste the stew and adjust the seasoning with salt and freshly ground black pepper as needed. Stir gently to combine.
Serve the Dish
- Serve the Lecho hot with a side of crusty bread or over steamed rice. The bread or rice will soak up the flavorful sauce, enhancing every bite.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
