Hominy with Peppers
“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
Total TimePrep/Total Time: 25 min.
- 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 15x10x1-in. baking pan. Bake at 450° for 14-16 minutes or until peppers are tender, stirring once.
Nutrition Facts2/3 cup: 130 calories, 5g fat (0 saturated fat), 0 cholesterol, 692mg sodium, 20g carbohydrate (3g sugars, 5g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.
Originally published as Peppers and Hominy in Healthy Cooking June/July 2009
Nov 6, 2013
Really good! My 10-year-old loves this and it's so easy she can make it herself!
Jul 18, 2009
Not clear how the peppers are prepared - sliced, diced - I wouldn't think whole, but not stated in the recipe.