“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
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Reviewed Nov. 6, 2013
"Really good! My 10-year-old loves this and it's so easy she can make it herself!"
Reviewed Jul. 18, 2009
"Not clear how the peppers are prepared - sliced, diced - I wouldn't think whole, but not stated in the recipe."