Bell pepper lecho is the same preparation that every housewife prepares every season. The end of summer and the beginning of the velvet season are rich in full baskets of fresh vegetables and fruits. It's time to cook delicious and healthy twists, among which sweet bell pepper lecho is the fastest and most inexpensive. Five easy and healthy lecho recipes are presented on this page. These are the best preparations for the winter, which can be combined with one expression: “Eat and lick your fingers!”

Classic bell pepper lecho - a recipe for the winter

The classic lecho recipe includes the most affordable and inexpensive products. Bulgarian pepper blanks for the winter are beautiful and very fragrant, and in terms of taste and benefits, they are much superior to store spins.

For cooking you will need:

• multi-colored Bulgarian pepper - 3 kg;
• red and brown tomatoes - 2 kg;
• onion - 1 kg;
• vegetable oil - 250 ml;
• sugar - a glass;
• table vinegar (9%) - 100 ml;
• coarse salt - 2 tbsp.

Cooking:

Before cooking lecho, cut the tomatoes into slices, remove the stalks and scroll through a meat grinder. Thick tomato sauce can also be obtained using a blender or any chopper.

Remove the seeds from the bell pepper and cut into strips of about 1 cm.

Remove the skins from the onion and chop into medium cubes.

Advice from a housewife! Banks desirable sterilize in advance. To do this, wash them thoroughly and put them in a cold oven. Then raise t to 140 degrees and hold the jars for 5-7 minutes. It is enough to pour the lids with boiling water and wait until it cools completely.

Let's start cooking lecho. We put the tomato sauce on the fire, add sugar, salt and vegetable oil, mix everything thoroughly. Then add the chopped onion and cook for a few minutes after boiling.

Then we fall asleep chopped bell pepper and mix a beautiful vegetable mass.

After boiling, boil for about 30 minutes, stirring occasionally. The pepper should soften, but not lose its color and shape, which means it should retain all its beneficial properties in the lecho.

2 minutes before readiness, pour table vinegar. We try the dish for salt, spiciness and sweetness, if necessary, add your favorite spices. Pour hot fragrant vegetable mixture into jars. We roll up the lids, turn it over on the “head” and put it under a warm fur coat until it cools completely.

Bell pepper lecho is ready! Tasty and healthy preparation for the winter will be a great addition to meat, poultry and any side dishes.

Lecho for the winter from bell peppers with tomatoes

To ensure that there is always a rich variety on the table, hostesses stock up on tasty and healthy preparations for the winter. Letcho from Bulgarian pepper with tomatoes will be an excellent addition to meat, fish and other hot dishes. Its recipe is as simple as possible, and cooking will not take much precious time from the hostess.

Let's stock up on the ingredients:

Cooking:

1. Ripe tomatoes must be carefully chopped in a blender or rubbed through a sieve to obtain a slurry. Add butter, sugar and salt to the tomato sauce, mix well and put on fire.

2. Peppers are pre-cleaned from seeds, cut into slices or rings. Add to the tomato mass and after boiling, boil the vegetable mixture for about 25-30 minutes.

On a note! If foam forms on the surface, it can simply be mixed and not skimmed off.

3. For 2-3 minutes before readiness, add vinegar and a little allspice-peas to the lecho. It is important to ensure that the bell pepper is cooked, but at the same time remains crisp and does not lose its bright color and shape.

It is advisable to immediately pour hot lecho into clean jars! First, it is better to put peppers in jars, and then add liquid. The rest of the sauce can be used in hot dishes and soups as a fragrant gravy.

Lecho from bell pepper with tomato paste for the winter - you will lick your fingers

To the pickles and jams on the shelves, more and more new preparations for the winter are constantly added. Caring housewives find interesting recipes, delighting family and friends with tasty and healthy dishes. Bell pepper lecho with tomato paste from the category of dishes "you will lick your fingers"! Such a bright addition to everyday dishes is sure to decorate the family table and bring a summer touch to a rich winter diet.

To prepare lecho you will need:

Cooking:

1. Remove the seeds from the bell pepper, rinse and cut into large cubes.
2. Pour 2 liters of water into the pan, add spices and tomato paste. Mix the marinade thoroughly and pour the prepared pepper into it.
3. Bring the lecho to a boil, boil for 15 minutes and make sure that the vegetables do not lose their color and crunchiness.
4. During cooking, you can prepare sterilized jars in the oven (5 minutes at t = 120 o).

The finished product does not need to be insulated or cooled, the jars can be stored in a closet on the balcony or on the windowsill so that they are always at hand. Lecho is a great treat for any holidays and a delicious summer addition to everyday family dinners!

Lecho with tomato juice and bell pepper for the winter

Every meal is a delicious spicy addition! Someone likes pickled cucumbers, and someone likes hot chili seasonings. Lecho with tomato juice and bell pepper can please everyone! A bright preparation for the winter will go well with meat and vegetable dishes, decorate the festive table, and satisfied guests will unanimously ask for more.

Cooking:

Pour 1 liter of juice into a large saucepan, add spices and salt to taste. For those who like it sweeter, 1 tablespoon of salt will be enough, garlic is added at the end of cooking for piquancy and flavor retention.

Bring the marinade to a boil on the stove and immediately throw in the chopped pepper.

Pepper can be thrown in portions or all at once, depending on the size of the pan and the size of the pieces. Cook no more than 10-15 minutes.

Put the boiled pepper in sterilized jars and pour hot juice over it. It is enough to put 1/2 teaspoon of chopped garlic on a half-liter jar.

Roll up the finished lecho, wrap it up and wait until it cools completely. It's nice to open such a bright jar in the cold winter and celebrate a merry New Year!

Lecho for the winter from bell pepper with carrots - you will lick your fingers

Many housewives prefer to close the lecho for the winter according to the Bulgarian recipe. It necessarily includes colored peppers, carrots and add more granulated sugar. It turns out a wonderful fragrant dish with the inscription on the jar: “You will lick your fingers!”

Let's prepare the ingredients for making such a lecho:

The cooking process is presented in visual step-by-step photos:

We pass ripe tomatoes through a meat grinder or chop in any chopper.

Peel the bell pepper and onion, cut into half rings, and rub the carrots on a coarse grater. Housewife Uses Korean Carrot Grinder!

Add butter, sugar and salt to the tomato sauce, bring to a boil and cook for 10-15 minutes.

Add all the vegetables to the boiling sauce and boil for about 30 minutes more.

2 minutes before readiness, pour in the vinegar, mix and taste the dish. Pour the finished lecho into sterilized jars, wrap and leave to cool completely.

From this amount of prepared products, 6 full jars were obtained. Vitamin preparation for the winter will surely appeal to all households, lecho goes well with rice or hot boiled potatoes.

I suggest you watch the video recipe for cooking bell pepper lecho

//youtu.be/Y5GZ_lGg6lA

Good luck with your preparations and until new recipes!

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Classic lecho with onions and tomatoes

The first recipe is the most common. Surely, your grandmother, mother or mother-in-law closed the world seaming just like that. We join the classics, where pepper is accompanied only by onions and tomatoes.

We need:

• Bulgarian pepper - 3 kg (weighed in a purified form)
• Tomatoes - 2 kg (+/- 20 pieces of medium size)
• Onions - 10-12 pieces of medium size
• Vegetable oil - 1 cup
• Sugar - 1 cup
• Table vinegar 9% - 100 ml
• Coarse rock salt - to taste

* For this amount of vegetables, we need 2 tbsp. spoons without a slide

*1 glass - 250 ml

* Garlic can be added to taste - 3-4 large cloves

• Sterilized jars of 500 ml or 1 liter

How to cook.

We sterilize jars. Convenient way in the oven:

• We wash jars and lids with a brush with soda (!).
• We put in a cold (!) oven at 120-130 degrees Celsius.
• After heating the oven to the set temperature, we keep the jars there for 5-7 minutes. We make sure that the jars are completely dry.
• Pour the lids with boiling water - for 5-7 minutes.

Let's get to the vegetables.

Wash the colorful set of ingredients well. Clean the peppers and onions.

Cut the peppers lengthwise into 4 pieces. The last cut is across, in increments of about 1 cm, to make short strips.

Let's move on to tomatoes.

The general rule for all recipes is lecho.

If the tomatoes are thin-skinned, simply cut and interrupt on a brander or twist in a meat grinder.

If the variety is thick-skinned, then first we cut each tomato crosswise (on the butt) and scald it with boiling water. Then the tomatoes are very easy to peel and twist already without the skin.

We clean and cut the onion the way you like it in the finished salad: half rings, quarter rings or a medium cube.

For stewing, we use large dishes - enameled or stainless steel.

We put the tomato puree on the fire and add sugar and butter. If you are sure of the amount of salt, then you can immediately add salt. Although the taste, the color - there is no comrade. For the first time, we advise you to add salt at the end of the stew, adjusting the salinity to your tastes.

Stir the puree and add the chopped onion. Stir again and heat to a boil, stirring occasionally. Cook the onion in tomato puree after boiling for literally 1-2 minutes.

Pour the pepper, mix well and heat until boiling. From the moment it boils, cook for 10-15 minutes. Here be sure to try piece by piece to turn it off in time. Pepper should be soft, but not boiled. Elastic tenderness is the best texture of the protagonist of a delicious lecho.

As soon as the pepper is cooked, pour in the vinegar and let it boil. Turn off the heating.

If we use garlic, then chop it into a small cube and add at the end along with vinegar.

We try lecho for salt and sugar. If necessary, add the desired accent. We love the balanced sweet and sour taste, where there is enough salt.

We shift the hot dish into sterilized jars, filling them to the top. We roll it up with an iron lid, turn it over and cover it with a blanket - for slow cooling.

Store ideally in a cool place. But it can also be done at room temperature. The margin of safety of the workpiece will last until spring.

Below we offer you 3 more options for lecho with bell pepper. They are different, but the children's delight "You'll lick your fingers!" will suit everyone.

Lecho with carrots for more sweetness

After the first successful seaming, we immediately fell in love with the extended line-up. We are very dedicated fans of carrots and cabbage.

• Adding carrots to lecho is very simple! For the amount of vegetables from the classic recipe above, it is enough to take 5-8 medium carrots. Three large carrots, such chopping is universal.
• We also love a more refined version - straws of various sizes (“Hurrah!” Grater Berner). Semicircles or circles of small thickness (0.5-0.8 cm) will also turn out tasty. With this cutting, one of the 3 main Berner nozzles also helps us.
• Add thin sliced ​​carrots along with pepper.
• Further - according to the algorithm described above.

If the carrots are in thick circles (1 cm), add it to the pepper, let it boil and cook for 5-7 minutes.

Lecho without vinegar for a curious experiment

It's also delicious and keeps well. If you are confused by the lack of vinegar as a preservative, then you can safely take a chance. One jar for the sake of an experiment is not such a big consumption of products.

We ourselves were surprised how well such a seaming is stored. Of course, it is desirable to put it in a cool place (a closet on a cold balcony, loggia, in the cellar). Although, if you overcome inertia and think, thanks to tomatoes, acid in lecho is more than enough. Three to four months, such a blank will stand without problems.

The only point in the recipe is the increased attention to the sterility of the seaming tool and containers.

We need:

• Tomatoes - 3 kg (about 30 pieces of medium size)
• Sweet peppers - 6-7 large vegetables (take at least half red ones)
• Sugar - 1 cup
• Salt - 1 tbsp. spoon with slide
• Garlic - 6-7 large cloves

How to cook is well described in the video.

note for a large cut of pepper. This method can be applied in the classic recipe.

Follow the step-by-step presentation with close-ups and text prompts on the frames. Even a novice hostess will succeed!

Eggplant lecho - a favorite of the older generation

A boring recipe for blue lovers.

We need:

• Eggplant - 2 kg
• Bulgarian pepper - 500 g
• Carrot - 500 g
• Tomatoes - 1 kg
• Onion - 4 pcs. medium size
• Garlic - 3-4 cloves
• Sugar - 100 g
• Salt - 2 tbsp. spoons without a slide
• Vinegar 9% table - 100 ml
• Sunflower oil - 200 ml

How to cook.

All vegetables are washed.

Cut eggplant into medium cubes. Then pre-boil the vegetables in salted boiling water - 5 minutes. And draining the water through a colander, let the eggplant cool. Such a short boil removes bitterness from the blue.

Another way to anti-bitterness: you can salt and wait until the juice stands out, then rinse in a colander. Choose the pre-treatment option that is convenient for you. We do not recommend doing without it. Seaming may not be bitter, but there is a high risk that it will be poorly stored.

We cut the tomatoes into large pieces and interrupt with a blender until smooth. You can also rub it on a coarse grater.

Finely chop the red pepper. We love slicing close to the classic, like in the first recipe above. Look at the photo below: you need a long straw. Peeled pepper cut lengthwise into 4 parts. For long straws, cut each part again lengthwise (!) into thin strips.

Grind the garlic the way we like it in the finished dish. We did it differently. The best options: when the garlic is chopped into thin sticks or a small cube. Although a quick option is also suitable - to rub or push through.

Cut the onion into thin half rings or a thin arc across.

Three carrots on a coarse grater. You can use a Berner to make thin, short straws.

Saute the onion in a hot skillet with oil for 1-2 minutes. Add carrots and simmer another 3-5 minutes.

Add chopped peppers, chopped tomatoes and eggplant slices. Simmer vegetables for 35-40 minutes.

15 minutes after combining all the ingredients, add sugar.

We store the finished seaming for 4-5 months, preferably in a cool place. An unheated glazed balcony / loggia is suitable for the apartment.

Eggplant lecho is loved by the older generation of the family. We take it easy on him. Eggplant is a specific vegetable, especially for baby food.

Choosing from two options with large summer vegetables, we often prefer a la lecho salads with zucchini. We have . It is more neutral and ridiculously easy to make from any zucchini (old ones too!), the cheapest tomato and bell peppers of any color.

That's all for today. Although no! A little more about the benefits. Red bell peppers and tomatoes contain powerful antioxidant lycopene. Its advantageous feature is stability during heat treatment of vegetables. This means that due to boiling and stewing, both lecho, and tomato paste, and other salad rolls with vegetable sources of lycopene contain a lot of healing carotenoid for good health.

Lecho from bell pepper for the winter is worth a short effort. "Real jam!" both guests at home and participants in the harvesting process will tell you. Involve older children in cutting vegetables and invite them to choose their favorite recipe or size of vegetable pieces. The magic of opening a hand-made jar sometime in December cannot be compared with three trips to the supermarket.

In many families, the preservation of various vegetable snacks for the winter has remained a common thing since the days of the Soviet Union. I especially like to cook lecho for hostesses. The classic version is cooked simply and for a very short time. As a basis, tomato paste, juice or fresh tomatoes themselves are used. The second mandatory ingredient is sweet bell pepper, cut into fairly large pieces or strips. But the attractiveness of this appetizing and bright preparation lies in the fact that it can be cooked according to different recipes: with onions, eggplants, carrots and other auxiliary components. In any case, the salad turns out so delicious that you just lick your fingers!

How to cook lecho from tomatoes, bell peppers and carrots

The proposed recipe allows you to cook a salad of peppers and tomatoes with carrots. This option without sterilization will certainly appeal to hostesses who count every minute, while the taste of the finished lecho turns out to be rich and bright.

On a note! This is one serving, but the yield is 3 liters.

Ingredients

To prepare this salad, you need the following products:

• sweet bell pepper - 1 kg;
• onion - 350 g;
• salt - 1 tbsp. l.;
• tomatoes - 2 kg;
• refined vegetable oil - 150 ml;
• carrots - 350 g;
• vinegar 70% - 1 tbsp. l.;
• granulated sugar - 130 g.

Note! If you are using 9% vinegar, you will need 100 ml of the product. As for the indicated proportions of vegetables, these figures assume already peeled fruits, and tomatoes - in a scrolled form.

Cooking method

To implement this simple recipe for making homemade lecho from bell peppers and tomatoes for the winter, you need to follow the suggested instructions step by step with a photo. Then everything will work out for the best.

1. Prepare tomatoes. Rinse the vegetables and cut into small pieces, cutting off all unnecessary along the way. Skip the tomatoes through a meat grinder.

1. Pour refined vegetable oil into the tomato mass.

1. Pour in sugar. Add salt.

1. Pour in the vinegar. Send to moderate fire. From the moment of boiling with systematic stirring, cook for 5 minutes.

1. Meanwhile, prepare other vegetables. Peel and grate the carrots on a medium grater. Remove skin from onion. Cut into quarters of rings.

1. Wash sweet bell pepper. From the inside, remove the seeds and partitions. Cut into pieces or strips.

1. Send the grated carrots to the tomato mass. Cook for 15 minutes.

1. Add pieces of sweet bell pepper. Send onions to the mixture. Mix. Boil for half an hour.

1. It remains only to lay out the finished lecho of tomatoes, sweet peppers and carrots in clean jars and roll them up with sterilized lids. Send for storage.

Everything is ready! Sterilization of the workpiece is not required.

Cooking with eggplant

Here is another option for cooking lecho with tomatoes and peppers for the winter. The eggplant recipe is the perfect accompaniment to meat dishes.

On a note! The yield of finished products is about 4 liters of lettuce.

Ingredients

We need:

• onions - 10 heads;
• medium-sized tomatoes - 10 pcs.;
• garlic - 7-8 pcs.;
• eggplant - 10 pcs.;
• bay leaf - 3 pcs.;
• sweet bell pepper (different colors) - 10 pcs.;
• allspice - 5 pcs.;
• granulated sugar - 100 g;
• vinegar 9% - 100 ml;
• vegetable oil - 200 ml;
• salt - 2 tbsp. l. without a "slide";
• peppercorns - 8 pcs.

Cooking method

You don't know how to cook lecho salad for the winter from tomatoes and bell peppers? Then make for the future a snack with eggplant according to a simple recipe. It's fantastic delicious!

1. Prepare the necessary components according to the list.

1. Wash tomatoes. Cut them into pieces, cut out bad places and stalks.

1. Grind the tomatoes in a blender or using the usual meat grinder.

1. Prepare eggplant. Rinse blue ones and cut into slices. Rinse the sweet pepper. Cut out the stem. Remove seeds and membranes. Cut into large pieces.

1. Clean the onion. Cut it into not too small slices. Remove skin from garlic. Cut the slices into large pieces.

1. Take an aluminum basin for cooking lecho. Pour refined vegetable oil into it. Place the onion, pepper and eggplant in a bowl. Mix everything a little.

1. Pour the tomato mixture into the vegetable mix. Mix.

1. Pour in the salt. Break the bay leaf and send it here. Add granulated sugar. Put a few peas of fragrant and simple black pepper into the mixture. Mix everything again.

1. Send the blank for lecho to a moderate fire. Simmer under a closed lid for half an hour.

On a note! Approximately 5-6 minutes before the end of cooking, add garlic to the appetizer and pour in the vinegar.

1. Arrange the salad in pre-sterilized jars. Roll up prepared lids in the same way.

Lecho for the winter - the easiest option

The proposed version of the snack for the winter can be prepared even by a novice cook.

Ingredients

Here's what we'll need:

• sweet pepper - 2.5 kg;
• salt - 2 tbsp. l.;
• tomatoes - 3.5 kg;
• vinegar 70% - 1 tbsp. l.;
• granulated sugar - 1 tbsp.;
• odorless vegetable oil - 1 tbsp.

Note! If you take 3 kg of tomatoes, then calculate the amount of other ingredients in accordance with the indicated proportions.

Cooking method

This recipe for making lecho for the winter is rightfully considered the simplest and easiest, since it is based only on tomatoes and sweet bell peppers. But the salad turns out deliciously appetizing - you just lick your fingers!

1. Wash tomatoes thoroughly. Cut off damaged and rotten areas. Cut into pieces, then kill them in a meat grinder. Pour the tomato puree into a saucepan. Send to the fire and wait for the boil.

1. At this time, rinse the pepper well. Remove stalks, seeds and septum. Cut into medium sized pieces.

1. As soon as the tomato mass begins to boil, remove the foam from its surface. Pour in sugar and salt. Pour in odorless refined oil. Mix. After boiling, cook for 10 minutes.

1. Add pieces of sweet bell pepper. Mix again. From the moment of boiling, cook for 30 minutes. At the very end, pour in acetic acid. Switch off the stove.

1. Pour the salad into sterilized jars. Tighten with a special "key". Turn over and wrap with warm scarves. Leave until completely cool. Send for storage.

Bon Appetit!

With eggplant and cucumbers for the winter

This lecho option impresses with a balanced combination of all components. In winter, such a salad will perfectly diversify your usual menu, perfectly combined with potatoes, pasta, meat and other dishes.

1. Choose ripe fleshy vegetables without any damage. The juicier the peppers, tomatoes and other ingredients are, the tastier the lecho will turn out.
2. Tomatoes should be peeled and seeds removed before cooking. So the consistency of the lecho will be more uniform, and the dish itself will look prettier. But if aesthetics are not important to you, you can not waste time cleaning - this will not affect the taste in any way. Peeled or unpeeled tomatoes should be passed through a meat grinder or chopped with a blender into tomato puree.
3. Fresh tomato puree can be replaced with tomato paste diluted in water. For 1 liter of water you will need 250-300 g of pasta. This amount is enough to replace about 1½ kg of tomatoes.
4. Bulgarian peppers need to be chopped. This can be done in different ways: circles, small or long stripes, quarters. But if you plan to add lecho, for example, to soup or stew, then it is better to cut the vegetables smaller.
5. Together with vegetables, spices or dried herbs, such as paprika, basil or marjoram, can be added to the lecho. They will give the dish a spicy flavor.
6. As a rule, lecho is prepared for the winter. Therefore, the recipes indicate vinegar, which will save the workpiece for a long time. But if you plan to eat the dish in the near future, then vinegar can be omitted.
7. If you roll up lecho for the winter, then first place the vegetables themselves in jars, and pour them on top with the sauce in which they were cooked. Any excess sauce can be canned separately or refrigerated and used for gravy or soup.

5 best lecho recipes

The traditional ingredients of lecho are bell peppers and tomatoes. But the taste of the dish can be varied with other vegetables.

Ingredients

• 2 kg of tomatoes;
• 100 ml of vegetable oil;
• 100 g of sugar;
• 1½-2 tablespoons salt;
• 2½–3 kg;
• 10-15 black peppercorns;
• 1 tablespoon of vinegar 9%.

Cooking

Put the tomato puree in a saucepan, add butter, sugar and salt and mix. Put on fire, bring to a boil and cook for 20 minutes.

Put the pepper in the pan, cover with a lid and cook after boiling for another 20 minutes. 5 minutes before the end of cooking, add peas and vinegar to the lecho.

Ingredients

• 1½ kg of bell pepper;
• 1½ kg zucchini;
• 2 kg of tomatoes;
• 200 ml of vegetable oil;
• 100 g of sugar;
• 1½-2 tablespoons salt;
• 3 cloves of garlic;
• 100 ml apple cider vinegar.

Cooking

Slice peppers and zucchini. If the zucchini is young, then you can not peel them and cut into large circles. For old zucchini, it is better to remove the peel and seeds and cut the vegetables into cubes.

Pour the tomato puree into a saucepan and bring to a boil. After 5 minutes, put it there, mix, cover and bring to a boil again.

Add butter, sugar and salt and cook covered for another 15 minutes. 5 minutes before the end of cooking, add chopped garlic and vinegar.

Ingredients

• 2 kg of tomatoes;
• 50 g of sugar;
• 1½-2 tablespoons salt;
• 50 ml of vegetable oil;
• 1 tablespoon of vinegar 9%;
• 1 kg of bell pepper;
• 1 kg eggplant.

Cooking

Pour the tomato puree into the saucepan and mix it with the sugar, salt, oil, and vinegar. Bring to a boil.

Cut the peppers and eggplant into arbitrary pieces. Put them in boiling tomato puree, mix and cover with a lid. Bring to a boil again and cook lecho for another 10-15 minutes.

Ingredients

• 1 kg of tomatoes;
• 1 kg of bell pepper;
• 100 g of sugar;
• 1-1½ tablespoons of salt;
• 100 ml of vegetable oil;
• 2-3 cloves of garlic;
• 2 kg of cucumbers;
• 100 ml apple cider vinegar.

Cooking

In a saucepan with tomato puree, add chopped pepper, sugar, salt, oil and chopped. Stir and bring to a boil. Cover and cook for 10-15 minutes.

Slice the cucumbers. If they are too large, you can cut them in half. Put the cucumbers in a saucepan and pour in the vinegar. Stir, bring to a boil and cook covered for about 10 more minutes.

Ingredients

• 2 kg of tomatoes;
• 150 ml of vegetable oil;
• 100 g of sugar;
• 1-1½ tablespoons of salt;
• 1 tablespoon of vinegar 9%;
• 500 g carrots;
• 1 kg of bell pepper;
• 300 g of onions.

Cooking

Pour the tomato puree into the saucepan and add the oil, sugar, salt and vinegar. Bring to a boil and add coarsely grated carrots to the puree. Cook 15 minutes.

Add pepper and chopped onion. Cook lecho for about 20 more minutes.