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.