Pumpkin lecsó with rice and smoked sausage

Ingredients

• 500 gpeppers
• 3pointed hot green peppers
• 4chillies
• 300 gtomatoes
• 1 largeonion
• 2 clovesgarlic
• 200 gshredded pumpkin
• to tasteoil
• to tastesalt
• to tasteground hot paprika
• to tasteground black pepper
• 200 gsmoked sausage
• 100 gsmoked bacon
• 100 grice

Instructions

1. 1

   Soak the rice

   Soak the rice overnight or from the morning before cooking.

2. 2

   Brown the sausage

   Slice the sausage into rounds and fry in a pan until browned. Remove it from the pan.

3. 3

   Fry the bacon

   Dice the bacon and fry it.

4. 4

   Soften the onion

   Chop the onion, add it to the bacon and cook until softened.

5. 5

   Add vegetables and rice

   Slice the peppers and tomatoes and add them to the pan. Season, then add the pumpkin and rice and mix.

6. 6

   Cook the lecsó

   Cook until the lecsó is nearly done.

7. 7

   Finish with sausage

   Return the sausage to the pan, mix it in and cook until everything is done.

What is lecsó?

Lecsó is a Hungarian stew built around peppers and tomatoes, with variations that add ingredients such as sausage or rice. This version also includes pumpkin, making it a substantial one-pot meal.

The combination of sweet vegetables, hot peppers and smoked meats gives the dish its balance of mellow, spicy and savoury flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 780 calories, 40g protein, 102g carbs, 44g fat.

The rice contributes much of the carbohydrates, while the bacon, sausage and oil provide much of the fat; the smoked meats also supply much of the protein. Serve with a simple salad or extra vegetables to add freshness alongside the rich one-pot dish.

The pepper and tomato base

Peppers: the recipe uses both regular peppers and pointed hot green peppers, with chillies for extra heat. Slice them into rounds as directed so they cook alongside the tomatoes.

Tomatoes: sliced tomatoes soften into the vegetable mixture as it cooks, bringing moisture and a gentle tang.

Build the smoky flavour

Bacon: frying the diced bacon first renders its fat and gives the onion a savoury base to cook in.

Sausage: brown the sliced sausage separately and set it aside, then stir it back in near the end. This lets it keep its shape while adding smoky flavour to the finished dish.

Pumpkin and rice

Pumpkin: the recipe calls for 200 g of shredded pumpkin, which cooks with the peppers and tomatoes. Its mild flavour complements the stronger smoked ingredients.

Rice: soak the rice beforehand, either overnight or from the morning. Add it with the pumpkin and cook the mixture until nearly done before returning the sausage.

Watch the cooking stages

The method gives a total time of 55 minutes, but the rice soaking happens beforehand. Begin cooking the sausage and bacon once the rice has been soaked and drained.

Cook the lecsó until it is nearly done before adding the sausage back; the final stage finishes the dish together.

Adjust the heat

The pointed hot green peppers and chillies make this a spicy version of lecsó. The amount of ground hot paprika is also left to taste, so you can season cautiously and adjust as you go.

Serve it on its own as a filling meal, or pair it with a simple green salad for a fresher contrast.

Recipe notes & tips

• Soak the rice overnight or during the morning, as the method specifies.
• Slice the sausage evenly so the rounds brown at a similar pace.
• Remove the browned sausage before frying the bacon.
• Add the ground hot paprika gradually to keep the heat to your liking.
• Return the sausage only when the lecsó is nearly cooked.

Variations

• Milder heat: Use fewer chillies and less hot paprika.
• More pumpkin: Increase the shredded pumpkin for a stronger pumpkin presence.
• Different rice: Use another variety of rice, allowing for any change in cooking time.
• Fresh finish: Serve with chopped fresh herbs for a bright contrast.
• Vegetable side: Add a simple green salad alongside the lecsó.

Common mistakes to avoid

• Skipping the soak: The method calls for soaking the rice beforehand, so allow time for it.
• Leaving the sausage in the pan: Remove it after browning and return it near the end so it retains its shape.
• Adding too much heat at once: Start with less hot paprika and adjust the seasoning to taste.
• Cooking the sausage from the start: Add it back when the lecsó is nearly done, as directed.
• Forgetting the rice: Mix it in with the pumpkin before cooking the lecsó.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a pan or microwave until piping hot throughout; add a small splash of water if the rice has made the mixture firm.

Frequently asked questions