“This is one of my family’s favorite sides. My mother-in-law hated to eat light, but she would devour this when I served it.” Anna Breeding - Marion, OH
- 1 each large green pepper, sweet red and yellow peppers
- 2 cans (15-1/2 ounces each) hominy, rinsed and drained
- 2 tablespoons canola oil
- 1-1/2 teaspoons garlic pepper blend
- In a large bowl, combine the peppers, hominy, oil and garlic pepper; toss to coat. Spread into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 450° for 14-16 minutes or until peppers are tender, stirring once. Yield: 6 servings.
Originally published as Hominy with Peppers in Healthy Cooking June/July 2009, p49
Reviews for Hominy with Peppers
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review